Oat and Jam Muffins is a modern British recipe for a classic butter-less and milk-less breakfast muffin made with oats and flavoured with jam. The full recipe is presented here and I hope you enjoy this classic British version of: Oat and Jam Muffins.
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Now that I've edited and uploaded my recipe for pineapple marmalade I've trying to find a recipe that makes use of the leftovers. Then I remembered this recipe for oat muffins that includes jam and syrup in the batter.
This is a recipe for a basic oat-based muffin flavoured with jam and syrup that eschews the usual milk, using jam and syrup dissolved in a water base instead. I normally use up the dregs of a jam jar in this recipe which usually means, blackcurrant jam, orange or pineapple marmalade or Japanese knotweed jam. At the end of summer I might also fold a handful of blackberries into the final batter.
Ingredients
200ml water
4 tbsp jam
4 tbsp syrup
1 cup quick cook oats
1 egg
4 tbsp vegetable oil (or melted butter)
120g plain flour
50g currants (optional)
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
Method:
Combine the water, jam and syrup (I used left-over mulberry syrup I just happened to have) in a small saucepan. Heat until the jam has dissolved.
Put the oats in a heat-proof bowl and pour over the water, jam and syrup mixture. Add in the currants (if using) and set aside to soak and cook for 20 minutes. In the meantime pre-heat your oven to 200C.
Beat together the egg and oil in a large bowl then stir in the oat mixture.
In a separate bowl, sift together the flour, sugar, baking powder and salt.
Stir the flour mixture into the wet ingredients until just combined then spoon into a lined muffin tin (or silicone muffin cups) filling them no more than 2/3 full.
Transfer to your pre-heated oven (I used an air fryer at 180C) and bake for about 20 to 25 minutes, until nicely risen and set and a skewer inserted into the centre of a muffin emerges cleanly.
If using a tin allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool further. These are best served warm.
