Category: Baking

Yield: 24 standard muffins

Ingredients:

• 80 whole milk(1), room temperature
• 120 grams old-fashioned oats
• 240 grams all purpose flour
• 19 grams baking powder
• 6.4 grams baking soda
• 2.5 grams salt
• 185 grams dark brown sugar
• 300 grams whole milk(2), room temperature
• 240 grams Once Again Nut Butter Organic Creamy Peanut Butter
• 132 grams eggs, room temperature
• 240 grams strawberry preserves

Directions:

• Combine milk(1) and oats. Set aside to soak.
• Preheat oven to 400 °F. Prepare a muffin pan with liners.
• Combine the flour, baking powder, baking soda and salt.
• Separately, combine the brown sugar, milk(2), peanut butter, eggs and oat mixture.
• Add the liquid ingredients to the dry ingredients and fold until just combined.
• Divide batter into prepared pan using a #24 scoop.
• Top each muffin with 1.5 teaspoons of strawberry preserves and gently swirl with a paring knife or skewer.
• Bake for 15-20 minutes or until done.