1 1/2 cups white flour
1 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups unsweetened pureed strawberries*
1/2 cup milk
1/2 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg
Preheat oven to 400F. Grease muffin tin or use paper muffin cups. Combine flour, oats, baking powder, baking soda in large mixing bowl. In a 2nd bowl mix the puree with milk, sugar, oil and egg. Add the flour mixture and stir until just moistened. Pout batter into muffin cups. Drop a dollop of strawberry jam on top of each muffin and gently push it into the batter. Bake for 18-20 minutes.
*To make the puree, I take a bunch of fresh or frozen strawberries and puree them in a blender with a 1/4 cup or so of fruit juice
I love these muffins, they’re very moist and fruity. Tony and the boys enjoyed them too. The boys especially like the jam part. If you want to hide the jam inside, just fill the muffin cups half-way, then put the jam in, then top with the rest of the batter. I like putting it on top though because I think it’s neat how it forms a crater full of jam in the top of the muffin (hence the name).