1/2 cup thick cut oats 1 1/2 cups milk
1 Tablespoon unsalted butter 3/4 cup chunky fruit jam
1/4 cup honey (optional) 2 eggs
1 1/2 cups whole wheat flour 1 Tablespoon baking powder
1/2 teaspoon baking soda 1/4 teaspoon salt
Preheat oven to 350 degrees. Prepare muffin tins or use paper muffin wrappers.
Mix oatmeal and milk together in a microwave-proof container.
Cook on high in a microwave
for 3 minutes. Stir and let cool slightly. Mix in jam and honey, then beat in the eggs
until completely blended.
Mix together flour, baking powder, baking soda and salt. Stir dry ingredients into wet
ingredients. Mix lightly, but completely, until no flour streaks remain.
Spoon batter into muffin tins—do not fill more than 3/4 of each cup. Bake immediately.
Check after 18-20 minutes. Muffins are done when firm to the touch and golden brown.
Remove from oven and tilt muffins in pan. Cool completely before storing.