Oat Muffins with Raspberry Jam

Enjoy these oat muffins for breakfast or as a sweet snack. The raspberry jam in the middle is a nice surprise. When you mix oats and raspberry jam together, the muffins get a great texture and taste.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup raspberry jam

Instructions:

Warm your oven up to 350 F 175C and put paper liners in a muffin tin

Add the brown sugar, baking powder, baking soda, salt, and rolled oats to a large bowl

Mix then well

Add the buttermilk, egg, vanilla extract, and melted butter to a different bowl

Mix them together using a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Dont mix it too much; a few lumps are fine

Fill up about half of each muffin cup with muffin batter before putting them in the muffin tin

Place a small amount of raspberry jam in the middle of each muffin

Fill up the rest of the muffin cups about two thirds of the way to the top with more muffin batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean

First, let the muffins cool in the pan for a few minutes

Then, move them to a wire rack to cool completely

Have fun with your tasty oat muffins filled with raspberry jam