Apple Fig Oatmeal Muffins Food

APPLE FIG OATMEAL MUFFINS

Steps:

• Preheat oven to 350º F and line a muffin tray with liners.

FRESH FIG OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
• Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

APPLE-OATMEAL MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

APPLE OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Grease a 12 cup muffin tin.
• In a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended.
• Stir in flour, oats, sugar, baking powder, salt, nutmeg, and cinnamon, mixing until only just moistened (do not overmix).
• Gently fold in the apples.
• Spoon batter into the muffin tin, dividing evenly among the cups.
• Bake in a preheated oven for 15-20 minutes or until a toothpick inserted comes out clean.
• Cool in pan 5 minutes before removing to a wire rack to finish cooling.
• Serve warm or cool; store unused portions in an airtight container.

OATMEAL MUFFINS

Steps:

• Combine the oats and milk in a large bowl and let stand 30 minutes.
• Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
• In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
• Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
• Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

APPLE OATMEAL MUFFINS

Steps:

• Sift dry ingredients together. Combine wet ingredients and stir into dry ingredients. Mix well. Stir in apples. Fill muffin tins full. Bake for 15-20 minutes @ 350. Makes 15.
• I like to add 1/8 Celsius flak seed and 1/8 Celsius millet for extra fiber.
• Also, you can use buttermilk or 2 % milk. Or plain yogurt if you must.

FRESH FIG OAT MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray a Texas size (jumbo) muffin tin with nonstick coating.
• Mix together flour, salt, and baking powder in medium bowl.
• In large bowl, beat oil, yogurt, Splenda, and egg white. Add flour mix alternately with soy milk until gently combined. Fold in vanilla, almond extract, and 1 cup figs. Pour/spoon into prepared pan.
• Filling mixture: Combine syrup, figs and lemon juice in saucepan and bring to a boil. Cook on medium heat and mash the mix with a spoon until thick (around 5 - 10 minutes).
• Use a spoon to creat a "hollow" in each muffin. Place a spoonful of the fig mix in each muffin.
• Bake for 20 - 25 minutes or until toothpick comes out clean.

MAPLE OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease bottoms only of 12 muffin cups or line with paper baking cups.
• In large bowl, combine oats and milk; let stand 5 minutes.
• Add syrup, butter and egg; blend well.
• Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
• Fill greased muffin cups 2/3 full.
• Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
• Remove immediately from pan. Serve warm.
• Note: For mini muffins, bake 8-10 minutes or until done.

HEARTY FIG OAT BRAN MUFFINS

Steps:

• Combine your favorite bran flakes in a large bowl with apple juice.
• Moisten the flakes evenly.
• Add the egg substitute, milk, apple juice concentrate, oil, banana, figs and honey.
• Mix well.
• In a small bowl, combine flour, oatmeal, cinnamon, baking soda and baking powder.
• Add to bran mixture and mix well.
• Line a muffin tin with paper liners.
• Spoon batter into paper-lined muffin cups.
• Bake at 350 degrees for 20 minutes or until done.

OATMEAL APPLE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine oatmeal, flour, cinnamon, baking powder and baking soda.
• Add applesauce, milk, brown sugar, oil and egg; mix until moistened.
• Put in muffin cups.
• Bake 20 minutes.