Caramelized Oatmeal Raisin Muffins Food

CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 425* F. Spray a 12-cup muffin tin with baking spray and set aside.
• In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
• In a separate bowl, whisk milk, oil, egg and vanilla until combined.
• Add milk mixture to flour mixture, stirring until just moistened. Gently fold in oats and raisins.
• Divide mixture evenly among prepared muffin cups.
• Prepare the topping, but combining brown sugar, flour, cinnamon and oil until combined. Sprinkle over the tops of the muffin batter.
• Bake for 11-13 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool completely.

RAISIN OATMEAL BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
• In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
• Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
• Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
• Bake 20 minutes until just browned and firm.

OATMEAL RAISIN YOGURT MUFFINS

Steps:

• Preheat oven to 375.
• Lightly grease 1/2 cup muffin tin or use paper liners.
• In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.
• In another bowl, whisk together eggs, oil, and yogurt.
• Add yogurt mixture to flour mixture and stir until just combined.
• Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.
• Yield: 10 muffins.
• Note: As stated above, I omitted the raisins from this recipe, and we didn't miss them at all. Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit "dry." Finally, I did get 12 muffins out of this recipe, not 10. I don't know if my muffin tin has smaller cups than stated, or if the added milk "stretched" the batter a bit more.

CINNAMON RAISIN BAKED OATMEAL MUFFINS

Steps:

• Preheat oven to 350°F and line a 12-cup muffin tin liners (silicone are my favorite but paper ones are fine as well).
• Mix together dry ingredients: oats, cinnamon, baking powder and salt.
• In a separate bowl, whisk together milk, eggs, banana, and vanilla.
• Pour wet ingredients into dry ingredients. Stir in raisins.
• Spoon oat mixture evenly into 12 muffin cups.
• Sprinkle brown sugar evenly on top of muffins.
• Bake for 30 minutes, or until a toothpick comes out clean.
• Store in a container in the fridge or freeze in a large ziplock.

BANANA OATMEAL RAISIN MUFFINS

Steps:

• Soak raisins with 1 tablespoon water. Chill for 2-3 hours. When ready to use, remove from the refrigerator, squeeze dry and pat with paper towel.
• Preheat the oven to 380°F (190°C). Line a 12-muffins/cupcakes baking pan.
• Sieve the flour, baking powder, baking soda and salt into a bowl. Add in the brown sugar and whisk to mix the dry ingredients together. Set aside.
• Combine the quick oats and milk together in another bowl. Set aside.
• In a new bowl, beat the egg, add in the vegetable oil and beat to incorporate. Add in the mashed banana and mix well.
• Make a well in the center of the dry ingredients and pour in the egg, oil and banana mixture. Use a spatula to fold the flour into the center until all combined with no traces of flour.
• Next, fold in the oats and milk mixture. Add the raisin and fold a few more times. Do not over mix.
• Spoon the batter into the liner until 75%-80% full. Sprinkle some oats on the top.
• Bake at 380°F (190°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) for another 8-10 minutes or until a cake tester inserted into the center come out clean. Transfer muffins to wire rack to cool completely before storing the muffins in air tight containers.

OATMEAL RAISIN MUFFINS

Steps:

• In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

OATMEAL RAISIN MUFFINS

Steps:

• For the topping: In a small bowl, combine 1/4 cup oats, 1/4 tsp. cinnamon, 1 tbsp. brown sugar, and 1 tbsp. melted butter; set aside.
• For muffins: Mash bananas in a medium bowl.
• Stir in egg and milk. In a large bowl combine the flour, baking soda, baking powder, salt and remaining amounts of oats, brown sugar and cinnamon.
• Stir the banana mixture into the dry ingredients until just combined.
• Gently stir in raisins, don't over mix, the batter will be lumpy.
• Spoon into prepared muffin cups and sprinkle each with topping.
• Bake at 400 degrees for 18-20 minutes.

OLD FASHIONED OATMEAL RAISIN MUFFINS

Steps:

• Preheat the oven to 375°F (190°C or 170° for a fan oven).
• Line a 12 cup muffin pan with paper baking cups.
• In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a medium bowl, mix together the egg, buttermilk, vanilla and oil.
• Pour the wet ingredients into the dry ingredients and stir just until mixed.
• Gently stir in the raisins or sultanas.
• Scoop the batter into muffin cups - I use a quick release ice cream scoop or a ⅓ cup measure to do this.
• Bake for 15 to 20 minutes or until a skewer inserted into the centre of a muffin comes out clean.
• Cool in the tray for 5 minutes before transferring to a wire rack.
• Muffins taste best slightly warm but they reheat well the next day.

CARAMELIZED OATMEAL RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
• In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
• Bake in preheated oven for 25 to 30 minutes.