1 1/2 cups quick oats
1 1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup chopped pecans
1 egg, lightly beaten
3/4 cup milk
3 tablespoons butter, softened + more for melting and dipping tops of muffins in
1/2 cup caramel apple jam (or your favorite apple jam)
Preheat oven to 400 degrees. In a bowl combine first 7 ingredients; stirring to combine. Make a well in the center and add egg, milk and softened butter, stir just till moist, don't over stir. Stir in jam and pecans. Fill greased muffin tins 2/3 full.
Bake 20 minutes or until toothpick inserted in center comes out clean. (baking time varies depending on the type of oven you are using, so check muffins after 20 minutes, and continue baking if necessary). Remove muffins from oven, tip tops in melted butter and sprinkle cinnamon sugar over top.
Yield: 12 large muffins (I used an 8 section muffin pan for slightly larger muffins than the standard 12 section muffin pan)
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