PREPARE THE MUFFINS: Combine the first milk and oats. Set aside to soak. Preheat oven to 400F. Line a muffin pan with liners Combine the flour, baking powder, baking soda and salt. Separately, combine the brown sugar, milk, peanut butter, eggs and oat mixture. Add the liquid ingredients to the dry ingredients and fold until just combined. Divide batter into prepared pan using a #24 scoop.
SWIRL THE MUFFINS: Top each muffin with 1.5 teaspoons of strawberry preserves and gently swirl with a paring knife or skewer.
BAKE THE MUFFINS: Bake for 15-20 minutes or until done.
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