irish oatmeal raspberry jam muffins
the next best thing to a big bowl of oatmeal, these irish oatmeal raspberry jam muffins are perfect for busy mornings
The kids are back to school today. It’s rainy and a bit cold, and I think we all would have much rather stayed in a bed a bit longer. Spring break was quiet and low key for the most part. Both kids finally got their rooms spring-cleaned, furniture rearranged, and pictures/mirrors hung, and I finally got around to painting our front door. When we moved into the house a few months ago, I thought the ugly orange door would be the first thing to go. It took me three months to get to it, but now the door is the perfect shade of red.
Even though no one wanted to get up this morning, it does feel good to be getting back to a schedule, and I am thoroughly enjoying the quiet house today. To make the morning run a bit more smoothly, I had muffins ready. A cozy cup a tea, a big bowl of berries, and warm irish oatmeal raspberry jam muffins make cold and rainy mornings just a tad bit more tolerable. At least they do for me and mine.
irish oatmeal raspberry jam muffins
- 1 1/2 cups flour
- 2 Tbsp brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 egg, lightly beaten
- 2 Tbsp butter
- 1 cup of cooked irish oatmeal
- 1/3 cup raspberry jam
- preheat the oven to 400 degrees
- spray a muffin tin with non-stick cooking spray
- in a large bowl whisk together the flour, sugar, baking powder, and salt
- in another bowl blend the milk, egg, and butter into the oatmeal
- add wet ingredient to the dry, and mix until well blended
- using 3/4 of the batter scoop into muffin tins (filling them a bit less than halfway)
- place 1 tsp of jam into the center of each muffin, and then top with remaining batter (tins will be about 2/3 of the way full)
- place a scant 1/2 tsp of jam on top and swirl into muffins using the tip of a knife
- bake muffins 20 minutes or until a pick inserted in the center comes out clean
- cool on rack (make sure muffins are completely cool before storing)
Traditional irish oatmeal muffins call for the overnight oats method. Combine oats and buttermilk overnight, and then prepare the muffins in the morning. I don’t usually have buttermilk, and simply prepared my flahavan’s irish oatmeal the way I normally do and then used the oatmeal in the muffins. Irish oatmeal is creamier than standard rolled oats, and makes these muffins extra rich and creamy. Old fashioned rolled oats can be used, but the texture will be slightly different. Still delicious but not quite as smooth.
Raspberry jam is one of our favorites, so that is what I used. As always, use what you love and what you have on hand.
I almost always bake my muffins the night before to make for a fast and easy morning. To use the next day, these muffins can be left on a wire rack covered with a clean tea towel. The jam in the muffins keep them moist. To keep them moist but not sticky for more than a day, line an airtight container with a paper towel, place muffins that are completely cooled in a single layer and then top with another paper towel and then the sealed lid. This is best for muffins used within three days.
For longer storage, it is best to freeze your muffins. Place muffins once they are completely cooled on a baking sheet and place them in the freezer for about 2 hours (or until frozen). Then the muffins once frozen can be placed in airtight freezer bags. They are best thawed overnight but a quick pop (5 seconds) in the microwave warms them nicely.
Having breakfast ready and waiting when we are makes getting up in the dark a bit less miserable, and these irish oatmeal raspberry jam muffins are about as comforting as it gets.