Jam Filled Oatbran Muffins

What a tough way to be able to increase your fibre intake…

The average person consumes less than half the recommended amount of fibre that they need to stay healthy every day!

These delicious little jam filled muffins just happen to be full of fibre, thanks to the oatbran and linseeds in them

Okay so they don’t happen to be the prettiest muffins I have ever made, but gee they taste good! And they can help you get your fibre intake closer to the recommended 30g each day 🙂

Oatbran and linseeds are an excellent source of fibre, in particular soluble fibre, a soft gentle fibre for our insides which helps with regularity and can also help to lower cholesterol

The average person does not get the recommended 30g of fibre every day to keep the digestive system healthy, reduce the risk of chronic diseases (which include cancers such as bowel cancer) and feed the good bacteria in your gut (who help to keep us healthy!)

By including high fibre foods like fruit, vegetables, legumes and wholegrains daily and high fibre snacks like these muffins occasionally, you can really boost your fibre intake

What a hard thing to have to do!

Jam Filled Oatbran Muffins

from The Joy of Vegan Baking

Makes 9

• 1 tablespoon ground linseeds
• 3 tablespoons water
• 1/2 cup wholemeal plain flour
• 1 teaspoon baking powder
• 1 cup oat bran
• 1/2 teaspoon ground cinnamon
• 1/4 cup brown sugar
• 1/2 cup low fat or soy milk
• 1 1/2 tablespoons extra virgin olive oil
• 1/3 cup raspberry jam, approx

Directions:

1. Preheat oven to 180 degrees C.  Line 9 muffin holes with paper cases
2. Combine linseeds and water in a bowl and whisk together, then set aside
3. In a medium-sized bowl, sift together flour and baking powder.  Add oat bran, cinnamon and sugar and stir through
4. Add milk and oil to linseed mixture and blitz for 5-10 seconds to mix
5. Pour milk mixture into oatbran mixture and fold through until just combined
6. Fill the muffin cases half full with batter
7. Place a spoonful of jam in the centre of each muffin, then top with enough muffin batter to cover the jam
8. Bake for 18-20 minutes, until they feel firm when you touch them lightly
9. Eat while still warm (but not hot as the jam may burn your mouth!)

Per Serve: 746kJ or 178 calories; P 5g Fat 6g SFat 0.9g CHO 25g Fibre 4g

Note:  for a low FODMAP version, replace flour with gluten free flour and use Vitasoy or Bonsoy soy milk