- 1¼ cups (300 mL) all purpose flour
- 2/3 cup (150 mL) oat bran
- 1½ tsp (7 mL) baking powder
- ½ tsp (2 mL) baking soda
- ½ cup (125 mL) granulated sugar
- 2 eggs
- ¼ cup (50 mL) butter, melted
- 1 cup (250 mL) buttermilk
- ½ cup (125 mL) strawberry preserves
- ¼ cup (50 mL) sliced almonds
- Muffin tin, greased or paper-lined
- Preheat oven to 400°F (200°C).
- In a bowl, combine flour, oat bran, baking powder, baking soda and sugar. Make a well in the center.
- In another bowl, whisk together eggs, butter and buttermilk. Add to flour mixture; stir just until moist and blended.
- Spoon batter into prepared muffin tin, filling half full. Add 1 heaping tbsp (15 mL) strawberry preserves. Top with the remaining batter. Sprinkle with sliced almonds. Bake in preheated oven for 15 to 20 minutes or until golden brown.