I gotta admit it, I had a hard time waiting until I finished photographing these muffins before gobbling up at least one! Based on an older recipe, these aren’t the enormous muffins we’ve gotten used to in the last few years. Although they’re smaller in size, they’re packed with spicy flavor and the goodness of oatmeal – not to mention the delicious surprise of the raspberry jam center!
As an aside, isn’t the platter in the photo lovely? It’s from my mother’s old “everyday set”, circa 1949!
Oven at 400 F Bake for 20 minutes
In a medium-sized bowl, mix until combined:
- 1 1/2 cups flour (If you don’t have oatmeal, just use a total of 2 cups flour.)
- 1/2 cup old fashioned oatmeal
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 3 tsp. baking powder
- 1 tsp. salt
Add to bowl and mix until just combined: (It’s never good to overmix muffins.)
- 1 egg, slightly beaten
- 3/4 cup water
- 1/2 cup vegetable oil
After mixing, allow batter to rest 10 minutes. (Not necessary if you don’t include oatmeal in the batter.)
Lightly grease 12 muffin cups. Using 1/4 cup measure, place about 1/4 cup batter into each muffin cup.
Drop 1 tsp.raspberry jam – or any jelly or jam – on top of the batter.
Again, using 1/4 cup measure, use remaining batter to fill each muffin cup about 3/4s full.
Bake at 400 F for 20 minutes – or until a sharp knife inserted comes out clean.
Allow muffins to cool about 5 minutes, then remove from muffin tin and place muffins onto cooling rack. If you wish, make a glaze by mixing about 1/2 cup confectionary sugar with a bit of water. Drizzle over muffins and sprinkle with chopped walnuts. Enjoy!