Orange, Berry & Oat Breakfast Muffins

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Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 muffins

Ingredients

  • 3/4 cup (175 mL) Robin Hood® Original All Purpose Flour
  • 3/4 cup (175 mL) Robin Hood Whole Wheat Flour
  • 1 cup (250 mL) Robin Hood or Old Mill® Quick Oats
  • 2/3 cup (150 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 mL) Oasis® Premium Orange Juice
  • 1/3 cup (75 mL) Egg Creations™ Original Liquid Eggs, well shaken
  • 1/3 cup (75 mL) Crisco® Canola Oil
  • 6 tbsp (90 mL) Smucker’s® Pure Blackberry Jam

Directions

  1. Preheat oven to 350°F (180°C). Grease or line a 12-cup muffin tray with paper liners.
  2. In large bowl, combine first 7 ingredients. In smaller bowl, whisk together orange juice, liquid eggs and oil; pour over dry ingredients. Stir together until just moistened.
  3. Spoon half of batter evenly into muffin cups (about 1/3 full). Drop 1 tsp (5 mL) of jam in centre of batter in each muffin cup. Top evenly with remaining batter and place a final ½ tsp (2 mL) of jam on top of each muffin. Using a knife, drag tip from centre outwards in a circular motion to create a marbled effect.
  4. Bake for 20 minutes or until tops are firm to the touch. Remove from oven and cool for 10 minutes before removing from tray.