The kind people at Crofter’s Organic recently sent me samples of their strawberry and blueberry organic premium fruit spreads.
Truth be told, I buy Crofter's jam all the time. I don't like nasty extra ingredients in my jam. Crofter's spreads are mostly made up of organic fruit. They are sweetened with Rainforest Alliance-certified organic cane sugar and contain one-third less sugar than standard jam.
The strawberry is my absolute favourite, with chunks of tasty organic strawberries. The blueberry jam tastes like you bottled it yourself from fresh blueberries. The company uses organic blueberries wild harvested near Lac Saint-Jean north of Quebec.
This new bounty of jam got me thinking about my favourite jam-filled muffin recipe. Before my daughter (who is completely addicted to jam) could eat all of the sample jam, I got to work making these muffins.
You know I have a sweet tooth, so the teaspoon of jam in the centre of each muffin gives me the hit of sweet that I crave. These delicious muffins contain heart-healthy oats. A gentle touch of nutmeg provides added flavour.
Enter to Win Crofter's Premium Fruit Spreads
Use the rafflecopter widget below to enter to win two bottles of Crofter's Organic premium fruit spreads. This giveaway is open to Canadians only. Sorry to my international friends! But my Lucy's cookies giveaway is still going on and that's open to the US and Canada.
a Rafflecopter giveaway
*I was provided with free products for review purposes. I received no other compensation and the opinions are my own.
Vegan Oatmeal Jam Muffins
Cook Time: 20 minutes
Keywords: bake bread snack nut-free vegan vegetarian jam oats muffins
Ingredients (12 large muffins)
- 1 ½ cups quick oats
- 1 ½ cups non-dairy milk mixed with 2 tsp vinegar
- 1 ½ cups flour (I used light spelt)
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- 1 tsp powdered egg replacer mixed with 2 Tbsp water
- ½ cup brown sugar
- ½ cup light olive oil
- 2 tsp vanilla
In a large bowl, stir oats and milk/vinegar mixture together and let stand for 10 minutes.
In the meantime, in a medium bowl, sift together flour, baking powder, baking soda, salt and nutmeg.
To the oats mixture, add egg replacer mixture, brown sugar, oil and vanilla.
Add flour mixture to the liquids and stir just until mixed.
Spoon into greased or paper-lined muffin cups. Make a small indentation in the centre of each muffin and fill with 1 tsp of jam.
Bake at 400 for 20 minutes.
Makes 12 muffins.
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