Orange, Berry & Oat Breakfast Muffins

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 cup quick oats
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup orange juice
• 1/3 cup liquid egg substitute, well shaken
• 1/3 cup canola oil
• 6 tablespoons blackberry jam

1. Preheat oven to 350u0b0F Grease or line a 12-cup muffin tray with paper liners.
2. In a large bowl, combine first 7 ingredients. In a smaller bowl, whisk together orange juice, liquid eggs and oil; pour over dry ingredients; Stir together just until moistened.
3. Spoon half of the batter evenly into the muffin cups (about 1/3 full). Drop 1 teaspoons of jam in center of batter in each muffin cup. Top evenly with remaining batter and place a final 1/2 teaspoons jam on top of each muffin. With a knife, drag the tip from center outward in a circular motion to create a marbled effect.
4. Bake for 20 minutes or until tops are firm to the touch. Remove from oven and cool for 10 minutes before removing from tray.

allpurpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, salt, orange juice, liquid egg substitute, canola oil, blackberry jam

Taken from www.food.com/recipe/orange-berry-oat-breakfast-muffins-338418 (may not work)