Strawberry-Rhubarb Jam Muffins with Almonds
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 20-22
Ingredients
  • 1¼ cups all purpose flour
  • 1¼ cups whole wheat flour
  • 1¼ cups whole oats
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ cup canola oil
  • 1½ cups jam (I used strawberry-rhubarb)
  • ½ cup almond milk
  • 2 large eggs, beaten
  • 1 cup slivered or sliced almonds
Instructions
  1. Combine the flours, oats, sugar, baking powder, baking soda, and cinnamon in a large bowl and stir to mix well. Add the oil, jam, almond milk, and eggs and stir until well mixed. Stir in the almonds and use a ice cream scoop to portion into muffin pans (see note). Bake at 375 degrees until a toothpick inserted into the center comes out clean, about 20-30 minutes.
Notes
If using muffin tins without a liner, spray with cooking spray. If using liners, spray the liners with cooking spray. Alternatively, portion into reusable silicone muffin liners.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/01/strawberry-rhubarb-jam-muffins-with-almonds/