Strawberry Tea Muffins

Name: Strawberry Tea Muffins
Ingredients: 1¼ cups (300 mL) all purpose flour; 2/3 cup (150 mL) oat bran; 1½ tsp (7 mL) baking powder; ½ tsp (2 mL) baking soda; ½ cup (125 mL) granulated sugar; 2 eggs; ¼ cup (50 mL) butter , melted; 1 cup (250 mL) buttermilk; ½ cup (125 mL) strawberry preserves; ¼ cup (50 mL) sliced almonds; Muffin tin, greased or paper-lined

Chef

Esther Brody

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Cookbook

1500 Best Bars, Cookies, Muffins, Cakes and More

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

Makes12 muffins

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCooking for a date, Family Get-together

Recipe Coursedessert, snack

Dietary Considerationhalal, high fiber, kosher, peanut free, soy free, vegetarian

Mealbreakfast, brunch, tea

Taste and Texturechewy, fruity, nutty, sweet, tangy, tart

Type of Dishmuffins, quickbreads

Ingredients

1¼ cups (300 mL) all purpose flour
2/3 cup (150 mL) oat bran
1½ tsp (7 mL) baking powder
½ tsp (2 mL) baking soda
½ cup (125 mL) granulated sugar
2 eggs
¼ cup (50 mL) butter, melted
1 cup (250 mL) buttermilk
½ cup (125 mL) strawberry preserves
¼ cup (50 mL) sliced almonds
Muffin tin, greased or paper-lined

Instructions

Preheat oven to 400°F (200°C).
In a bowl, combine flour, oat bran, baking powder, baking soda and sugar. Make a well in the center.
In another bowl, whisk together eggs, butter and buttermilk. Add to flour mixture; stir just until moist and blended.
Spoon batter into prepared muffin tin, filling half full. Add 1 heaping tbsp (15 mL) strawberry preserves. Top with the remaining batter. Sprinkle with sliced almonds. Bake in preheated oven for 15 to 20 minutes or until golden brown.