These tender muffins were inspired by Peter Reinhart’s Struan bread recipe. The oats, cornmeal and cooked rice give them great texture, while the brown sugar and honey add just enough sweetness for me. My kids love adding a dollop of jam to the centers, a variation I’ve included here.
- 1¼ cups flour
- 1 cup rolled oats (not quick-cooking)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 tablespoon cornmeal
- 2 tablespoons cooked brown rice
- 2 tablespoons brown sugar
- 1 cup buttermilk
- ¼ cup oil
- 2 tablespoons poppy seeds
- ¼ cup jam (optional)
1Preheat oven to 350° F. Grease a 12-cup muffin pan.
2Whisk together the flour, oats, baking soda, salt, cornmeal, cooked rice, and brown sugar in a medium bowl.
3In a large measuring cup, beat together the buttermilk, oil, eggs and honey until well mixed. Gently fold the wet ingredients into the dry ingredients, and allow to sit for about 1 minute for ingredients to hydrate.
4Spoon into prepared muffin pan. For jam centers, spoon about 1 tablespoon of the batter into each muffin cup and drop a teaspoon of jam on top, then cover with the remaining batter. Sprinkle the tops with poppy seeds.
5Bake for 17-20 minutes, or until golden brown. Allow to cool in pan for 5 minutes before transferring the muffins to a rack to cool completely.
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved