Try this PB&J Oatmeal Muffins Recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients : 3 cups old-fashioned rolled oats (gluten-free)1/3 cup bro
A dense, slightly chewy crumb studded with whole rolled oats emerges from the oven, anchored by the rich density of nut butter and sweetened pockets of fruit preserve. Past tests show that these oat-based structures easily turn gummy if the batter is over-mixed, developing too much gluten from any flour present or overhydrating the oats before baking.
- Bake these muffins in a standard 12-cup metal tin preheated to 375 degrees Fahrenheit to ensure proper browning around the edges.
- Allow the baked muffins to cool completely on a wire rack for at least 20 minutes before wrapping, preventing condensation from making the tops soggy.
- Wrap each cooled muffin tightly in plastic wrap, then place them inside a zippered freezer bag to maintain quality for up to two months.
- Reheat frozen muffins by removing the plastic wrap and microwaving them for 30 to 45 seconds on high power, or thaw them overnight in the refrigerator.
- Substitute smooth almond butter for peanut butter at a direct one-to-one ratio if dietary preferences require a change in nut profiles.
Proper moisture control remains the primary challenge when baking with rolled oats, as dried grains absorb liquids unpredictably during the resting phase. Storing them correctly guarantees that the center retains its moisture without compromising the exterior crust.
