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Photo by: Mark Shapiro
Yield: Makes 12 muffins
INGREDIENTS
- 1¼ cups (300 mL) all purpose flour
- 2/3 cup (150 mL) oat bran
- 1½ tsp (7 mL) baking powder
- ½ tsp (2 mL) baking soda
- ½ cup (125 mL) granulated sugar
- 2 eggs
- ¼ cup (50 mL) butter, melted
- 1 cup (250 mL) buttermilk
- ½ cup (125 mL) strawberry preserves
- ¼ cup (50 mL) sliced almonds
Equipment:
- Muffin tin, greased or paper-lined
Directions
Preheat oven to 400°F (200°C).
1. In a bowl, combine flour, oat bran, baking powder, baking soda and sugar. Make a well in the center.
2. In another bowl, whisk together eggs, butter and buttermilk. Add to flour mixture; stir just until moist and blended.
3. Spoon batter into prepared muffin tin, filling half full. Add 1 heaping tbsp (15 mL) strawberry preserves. Top with the remaining batter. Sprinkle with sliced almonds. Bake in preheated oven for 15 to 20 minutes or until golden brown.
© 2008 Esther Brody
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on a serving size of 1 muffin.
190kcal (10%)
76mg (8%)
1mg (2%)
49mcg RAE (2%)
111mg
24mg
5g
15g
1g
32g
46mg (15%)
153mg (6%)
3g (15%)
6g (10%)
1mg (7%)
FROM THE KITCHEN OF...
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