A delicious addition to your childs lunch box or a fab midday snack.
1 cup bran
1 cup rolled oats
1 cup whole wheat flour
3/4 cup brown sugar
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/4 cups milk
1/3 cup canola oil
1 cup chopped walnuts (optional)
1/2 cup raspberry jam (or any fruit, for the muffins featured in the photo here we used triple berry jam)
1. Pre-heat oven to 425. Lightly grease muffin tins.
2. In a large bowl combine bran, oats, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
3. In a small bowl mix together eggs, milk and oil. Stir in walnuts if using. Add to the dry ingredients, mix until just blended. Take care not to over-mix (muffins hate this).
4. Fill muffin cups less than halfway, add a dollop of jam in the center and then add enough batter on top to fill muffin cup about two-thirds, concealing the jam. Bake for 20 minutes. Allow muffins to cool slightly in muffin tin before removing.