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Bran Muffins with Jam Centers
From Dorothy McNett's recipes at www.dorothymcnett.com. Using olive oil for a great taste and texture. The jam centers are optional, but are fun and a good way to use up those partially empty jams and jellies in the refrigerator!
1 cup bran flakes or granola
1/4 cup sesame seeds or hemp seeds
1 cup unbleached all purpose flour
1/2 cup raw sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon
2/3 cup buttermilk or half and half
1/3 cup extra virgin olive oil
1 egg
1/4 cup snipped dried apricots or dates
jam, jelly or apple butter, as desired
Preheat oven to 350 degrees. Prepare muffin pans (12) with paper liners. Brush on a bit of olive oil. Whisk all dry ingredients in batter bowl to blend well. In another bowl, whisk together the buttermilk, olive oil and egg. Make a well in the center of the dry ingredients and pour in the liquids along with the dried fruits. With a spatula, mix only enough to blend in the flour. Do not overmix. Fill each cup half full. Dollop a teaspoon of jam, jelly, or apple butter on each. Fill with remaining batter to about 3/4 full. Bake for 18-20 minutes, or until nicely peaked and browned.
If you are lucky, the jam will stay in the center as it bakes. If it oozes out, even better as it makes a sticky muffin.
Recipe created 1994-04-27.
