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Peanut Butter Oatmeal Muffins With Jam

Peanut Butter Oatmeal Muffins With Jam
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Prep Time: 20 min Serves: 12
Cooking Time: 18 min Yield: 12 muffins
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Get your PB&J sandwich fix in a muffin and enjoy it anytime, including at breakfast, with this recipe. These muffins basically have a base of oatmeal -- oats and milk -- which provides morning appeal and a heart-friendly punch of soluble fiber from the oats.



1. Preheat oven to 425°F. Line 12 cups of a muffin tray with muffin liners.
2. In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. Set aside.
3. Add milk, peanut butter, and peanut oil to a blender; cover and puree. Pour into a large bowl.
4. Add eggs and vanilla extract and whisk until well combined. Add sugar and whisk until well combined.
5. Add the oat mixture to the peanut butter mixture and stir until just combined.
6. Divide the batter among 12 muffin cups, about 7/8 full. Bake until browned and springy to the touch, about 18 minutes.
7. Let cool for 10 minutes in the pan. Transfer the muffins directly to a wire rack to cool as desired.
8. Top each with a tablespoon of blueberry (or raspberry) jam, and serve.

PC: Jackie Newgent


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