- 1/2 cup granulated sugar
- 1/2 cup whipped butter (or trans-fat free soft tub spread)
- 2 egg whites
- 1 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup strawberries, hulled and quartered
- 1/2 cup raspberries
- 1/4 cup reduced-sugar strawberry preserves
Jam is one of those ingredients that everyone is automatically drawn to. It reminds us of our childhoods, breezy summer mornings, or cozy Sundays with the family. In this recipe, low-sugar jam sweetens and adds extra flavor possibilities.
- Prep time
- Total Time
Preheat the oven to 350°F. Line the cups of a 12-cup muffin pan with paper liners.
In a large bowl, mix the sugar or sugar substitute and margarine. Add the egg whites, one at a time, mixing well after each addition. Stir in the applesauce and vanilla. Add the oat flour, baking powder, and baking soda. Stir until the dry ingredients are just combined, but do not overmix. Fold in the strawberries and raspberries.
Fill each muffin cup half full with batter, and spoon a teaspoon of jam in the center of each. Bake 12 to 15 minutes, until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center.
Turn the muffins out on a wire rack to cool. Once cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.