• Adjust rack to middle position and preheat oven to 375 degrees. • Coat a standard 12-cup muffin tin with nonstick cooking spray or line with paper liners (use two muffin tins for 12 servings). • In a small bowl, combine half the cinnamon (you’ll use the rest in the next step) and 2 TBSP white sugar (4 TBSP for 12); set aside.

• In a medium bowl, combine flour, oats, baking powder, remaining cinnamon, and a pinch of salt (1/4 tsp for 12 servings).

• In a large bowl, whisk together eggs*, milk, brown sugar, 5 TBSP oil, and 4 TBSP white sugar (10 TBSP oil and 8 TBSP white sugar for 12 servings) until combined.

• Add flour mixture to bowl with egg mixture; stir gently with a rubber spatula or large spoon to combine. TIP: Mix until just combined; overmixing can lead to tough muffins! • Divide batter equally among wells of prepared muffin tin, filling them about three-quarters full.

• Snip one corner from jam packets; squeeze about 1 tsp jam into the center of each muffin and swirl batter gently with a toothpick. • Sprinkle each muffin with 1/2 tsp cinnamon sugar. TIP: Use a bit more cinnamon sugar if you like things sweeter. • Bake on middle rack until muffins spring back when gently pressed (or a toothpick inserted in the center of a muffin comes out clean), 18-20 minutes.

• Let muffins cool for 10 minutes before removing from tin. • Divide between plates and serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.