Cherry Jam Oat Muffins

🥘 Ingredients

• baking powder
  1 tsp
• black pepper
  1 pinch
• brown sugar
  ½ cup
• cherry jam
  2 tbsp
• cinnamon
  1 tbsp
• cooking oil
  5 tbsp
• eggs
  2 large
• flour
  1 c
• milk
  ½ cup
• rolled oats
  ½ cup
• salt
  ¼ tsp
• sugar
  6 tbsp

🍳 Cookware

• muffin tin
• small bowl
• medium bowl
• large bowl
• spatula
• muffin tin

1. 

   1

   cherry jam eggs baking powder milk cinnamon brown sugar flour rolled oats salt cooking oil black pepper sugar

   cherry jam: 2 tbsp, eggs: 2 large, baking powder: 1 tsp, milk: ½ cup, cinnamon: 1 tbsp, brown sugar: ½ cup, flour: 1 c, rolled oats: ½ cup, salt: ¼ tsp, cooking oil: 5 tbsp, black pepper: 1 pinch, sugar: 6 tbsp
2. 

   2

   Adjust oven rack to middle position and preheat oven to 375°F. Coat muffin tin with nonstick spray or line with paper liners. In small bowl , combine half the cinnamon and 2 tbsp sugar; set aside.
3. 

   3

   In medium bowl , combine flour, rolled oats, baking powder, remaining cinnamon, and a pinch of salt.
4. 

   4

   In large bowl , whisk together eggs, milk, brown sugar, 5 tbsp cooking oil, and 4 tbsp sugar until combined.
5. 

   5

   Add flour mixture to bowl with egg mixture; stir gently with spatula or large spoon to combine. TIP: Mix until just combined; overmixing can lead to tough muffins. Divide batter equally among wells of prepared muffin tin , filling them about three-quarters full.
6. 

   6

   Snip one corner from each cherry jam packet; squeeze about 1 tsp jam into center of each muffin and swirl batter gently with toothpick. Sprinkle each muffin with ½ tsp cinnamon-sugar mixture. Bake on middle rack until muffins spring back when gently pressed or toothpick inserted in center comes out clean ⏱️ 18 minutes .
7. 7

   Let muffins cool ⏱️ 10 minutes before removing from tin. Divide between plates and serve.