Brown Butter Oatmeal Muffins Food

BROWN BUTTER OATMEAL MUFFINS

Steps:

• Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.
• Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BROWN SUGAR OAT MUFFINS

Steps:

• Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

BROWN SUGAR INSTANT OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
• Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
• Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.

OATMEAL MUFFINS

Steps:

• In a large bowl, combine oats and buttermilk and let stand 1 hour.
• Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
• Add egg, sugar and butter to oat mixture, stirring until just combined.
• Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
• Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

BROWN BUTTER STEEL-CUT OATMEAL

Steps:

• Select Sauté on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes, until aromatic and lightly toasted. Add the water and salt and stir to combine, making sure all of the oats are submerged in the liquid.
• Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge settingand set the cooking time for 12 minutes at high pressure.
• Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid.
• Ladle the oatmeal into bowls and serve with brown sugar and cream.
• Variations
• Apple cinnamon: Stir in 1 apple, chopped, and 1/2 teaspoon cinnamon with the water.
• Pumpkin spice: Stir in 1 cup pumpkin puree, 1/4 cup maple syrup, and ¾ teaspoon pumpkin pie spice with the water.
• Peanut butter-banana: Stir 1/4 cup creamy peanut butter into the finished oatmeal. Top each serving with banana slices.
• Blueberry almond/pecan: Top each serving with a handful of fresh blueberries, a scattering of toasted sliced almonds or pecans, and a drizzle of honey.
• Savory sesame soy: Omit the salt. Stir in 2 tablespoons soy sauce and add 1/2 teaspoon toasted sesame oil with the water. Serve topped with a fried egg.

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.

BROWN SUGAR OATMEAL MUFFINS

Steps:

• Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
• Mix oats, flours, baking powder and salt in a large bowl.
• Whisk eggs and brown sugar in another bowl. When smooth, whisk in milk, melted butter and vanilla. Pour over dry ingredients and fold in just until dry ingredients are moistened.
• Scoop into mufifn cups. Bake 15 to 25 minutes or until springy to the touch in the center.

BROWN BUTTER OATMEAL MUFFINS RECIPE

Steps:

• Mix together the milk and vinegar in a large bowl. Stir in the oats and allow the mixture to soak for at least 15 minutes.
• Add the butter to a small, light-colored saucepan over medium heat. Cook for 7 to 10 minutes, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan. Remove from heat and allow to cool slightly.
• Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line cups with paper liners.
• Stir the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Add the cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined.
• Mix in ½ of the flour mixture and stir until just combined. Mix in the remaining flour mixture, stirring until just combined. Fold in the raisins and walnuts.
• Spoon the batter into the prepared muffin cups, filling each ¾ full.
• Bake in the oven for 15 to 18 minutes until tops spring back when lightly pressed.
• Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
• Serve and enjoy!

BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Cream vanilla, brown sugar and melted butter.
• Add egg and milk.
• In a separate bowl mix flour, baking soda, and salt.
• Add dry ingredients to the creamed mixture.
• Fill each cup of a muffin tin 2/3 full.
• Bake 15 minutes or until toothpick inserted comes out clean.

BROWN SUGAR CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 400°F.
• Combine oats, flour, salt, baking powder, and cinnamon.
• In a seperate bowl, beat eggs well.
• Melt the butter and add the brown sugar and vanilla.
• Then mix the butter, 1 cup of milk, oil, and eggs into the oat mixture.
• Spoon into greased or sprayed muffin tins and bake 18-20 minutes.
• In a bowl, mix powdered sugar and 2 tablespoons of milk until it forms a glaze.
• Add more milk little by little if needed to get best consistency.
• When the muffins are baked and cooled, drizzle the glaze over top.

OATMEAL MUFFINS

Steps:

• Soak oatmeal in buttermilk 1 hour; add egg and beat well.
• Add sugar and mix.
• Add cooled shortening.
• Add flour sifted with salt, baking powder and soda.
• Bake in greased muffin pans in hot oven (400 degrees) 15 to 20 minutes.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

OATMEAL APPLE BUTTER MUFFINS

Steps:

• Preheat oven to 400°.
• Combine oats, milk, apple butter, and eggs.
• In a separate bowl combine flour, brown sugar, baking powder, baking soda, and salt.
• Mix the wet into the dry just until combined.
• Spoon into muffin tin, either greased or lined, ~1/4 cup per muffin.
• Bake for 20-25 minutes.
• Let cool & enjoy. These freeze well.