These are Jambuster muffins. They are firm oatmeal muffins with a spoonful of jam in the middle. They are quite good, with a nice burst of fruit flavor from the middle, although they are a bit dry overall. I like the idea of a hidden filling, but perhaps adding something else to the entire batter would give these muffins a little more flavor and moistness. Be sure to cover the jam completely with batter, it doesn't look as nice but it saves the jam from burning or bubbling over onto your pan.
Because I like to experiment, and because not everyone likes jam, I put a chocolate kiss into the center of some of my muffins instead of jam. A spoonful of chocolate chips would probably work too, although they tend to hold their shape in the oven and not melt into the muffin. Caramel chocolate kisses were especially good.
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup brown sugar, packed
1 Tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup cooking oil
Measure first 6 ingredients into large bowl. Stir. Make a well in center.
Combine next 3 ingredients in medium bowl. Add to well. Stir until just moistened. Fill 12 greased muffin cups 1/2 full.
Make small dent in batter with back of spoon. Spoon 2 teaspoons jam into each dent. Spoon remaining batter over top. Bake in 375◦F oven for 18 to 20 minutes until firm to touch. Let stand in pan for 5 minutes before removing to wire rack to cool. Makes 12 muffins.
From Company's Coming "Mostly Muffins".
Paré, Jean. "Jambuster Muffins." Recipe. Mostly Muffins, Edmonton Alberta: Company's Coming Publishing Limited, 2007. 37.
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