Jammin' Oat Muffins

• Cooking spray
• 6 ounces unbleached all-purpose flour (about 1 1/3 cups)
• 3/4 cup quick-cooking steel-cut oats
• 1/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 large egg
• 3/4 cup 1% low-fat milk
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1/4 cup raspberry preserves or jam

1. Preheat oven to 400u0b0.
2. Lightly coat a 12-cup muffin tin with cooking spray; set aside. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl.
3. Crack egg into a medium bowl, and beat lightly with a fork. Add milk, oil, and maple syrup; mix well.
4. Pour egg mixture into flour mixture, and stir until combined (mixture should still be lumpy and very wet). Spoon 1/3 cup batter into each muffin cup. Spoon 1 teaspoon preserves or jam into center of each cup of batter. Bake at 400u0b0 for 16 minutes or until muffins spring back when touched lightly in centers. Cool in pan for 5 minutes. Place muffins on a wire rack. Cool 15 minutes before serving.
5. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

cooking spray, flour, quickcooking steelcut oats, brown sugar, baking powder, salt, egg, milk, canola oil, maple syrup, raspberry preserves

Taken from www.myrecipes.com/recipe/jammin-oat-muffins (may not work)