Ok, so here’s something Jo and I have been talking about doing..a recipe revival from time-to-time with minor variations on already posted recipes. For this category, I dub thee “Redux” – I basically took Jo’s yummy Oat surprise muffins, and topped them with a basic streudel topping. I used the addictive East Texas Blueberry Jam from New Canaan Farms for the surprise…but I bet they’d be excellent with leftover cranberry sauce with dried cherries as the center surprise for a festive holiday flavoring!
3/4 C lightly packed light brown sugar
1/4 C granulated sugar
1/4 C oat flour
1.5 tsp ground cinnamon
tiny pinch ground cloves
4 TBSP Earth Balance vegan butter, room temperature
1. In a small bowl, combine brown sugar, granulated sugar, flour, and spices. Stir to blend.
2. Cut in the vegan butter with a pastry cutter or 2 knives, or for super fun..your fingers! Sprinkle atop the uncooked batter-topped muffins and bake according to Jo’s initial directions.
Notes: Feel free to add in chopped nuts, such as pecans or walnuts, in the streudel topping. Also, feel free to double the recipe if you want to add stuedel inside the muffin for a double surprise along with the jam! Woo, and might I add, hoo!