Jam Filled Oat Bran Muffins

I’m not sure why bread is so comforting but I know I’m not crazy. Right now everybody in the world is on that bread baking train which is cool, and annoying when you need flour to feed your sourdough starter everyday that you’re pretty sure you already killed so why are you wasting resources at this point?!

Anyhoo, I like these muffins because one, they’re easy to make and that’s paramount to me. I also like them because they have oat bran in them so it makes the actually kinda healthy too. Oh and three, they are fucking delicious! This recipe is adapted from The Joy of Vegan Baking and I highly recommend checking it out if you have the time, which let’s be honest you probably do.

Ingredients

• 2 TBS ground flaxseed

• 6 TBS water (goes with the flax to make it “eggy”)

• 2 C oat bran

• 1 C all-purpose flour

• 1/2 C firmly packed dark brown sugar (if you only have light brown just use that)

• 4 TSP baking powder

• 1 TSP cinnamon

• 1.2 TSP salt

• 1 1/4 C nondairy milk

• 1/3 C canola oil

• 1/2 C strawberry jam ( I always have raspberry here so that’s what I use)

Directions

1. Preheat oven to 425F

2. Lightly grease muffin tins

3. In a food processor whip the flax and water until its thick and creamy. It can be done by hand but its harder . Let it sit for 1-2 minutes to thicken up.

4. In a large bowl combine oat bran, flour, brown sugar, baking powder, cinnamon, and salt. Set aside.

5. In a small bowl whisk flaxseed mixture, milk, and oil.

6. Create a crater in the middle of your dry ingredients and pour the wet ingredient into it. Mix until just blended.

7. Fill the muffin tins less than half full with batter.

8. Place a dab of jam in the center of each cup.

9. Add more batter to fill the cups two-thirds full to conceal the jam.

10. Bake 15-20 minutes. Cool in the tins for 3 minutes and then take out to cool on a wire rack.