• sandrabrandalise


COOKBOOK: Mostly Muffins

We are coming into the colder months and for me it calls out baking! Home-stays are also the best time to get out your flours and pre heat that oven! This is a great recipe! Easy to make and delicious! You can even have the kids helping out in the kitchen, they will really enjoy it.

Filled with jam, made with rolled oats, yes they look a little messy to the eye but my goodness they were amazing!

WARNING: Jam will remain hot in the centre for at least 5mins after it is removed from the oven. Allow it to stand before serving.


Makes 12

2 cups plain flour

3/4 cup of quick cooking rolled oats

1/2 cup brown sugar

1 tablespoon baking powder

1 tablespoon cinnamon (ground)

1/2 teaspoon of salt

2 eggs, whisked

1 cup milk

1/4 cup olive oil

3/4 cup of raspberry jam, softened by stirring.

Place the first 6 ingredients in a bowl and mix well.

Combine the next 3 ingredients in a medium bowl.

You can either add it into a well in the centre of the first 6 ingredient mixture, or if you are using a mixer, add gradually until all well combined.

Preheat the oven 180C

Grease a muffin tray with butter.

Place a tablespoon of mixture in each mould. Add a teaspoon of jam in the centre. Place a further tablespoon of mixture to cover the jam.

Bake for 18-20mins, or until golden on top.

Let stand for 5mins before serving. Jam will remain very hot in the centre.

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