Chocolate Oatmeal Walnut Muffins Food

CHOCOLATE OATMEAL MUFFINS

Steps:

• Mix together almond milk and vinegar, and pour over oats. Cover and let soak for about an hour.
• In a separate bowl, beat together margarine, sugar, molasses and apple sauce. Fold into oats.
• In a separate bowl, whisk together cocoa powder, flours, baking powder, baking soda, and salt until well blended.
• Pour oat mixture into flour mixture and stir gently until well combined.
• Spoon batter into lined muffin tin.
• Bake in 400 F for 20-25 minutes.

CHOCOLATE OATMEAL MUFFINS

Steps:

• COMBINE first 6 dry ingredients in large bowl. Mix well. Beat eggs, Natrel Lactose Free Milk and oil together to blend. Add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pan. Bake at 400°F (200°C) for 15 to 20 minutes, or until top springs back with lightly touched.
• Tip:A light sprinkling of oats on top of the batter before baking makes an attractive finish.

CHOCOLATE OATMEAL WALNUT MUFFINS

Steps:

• Heat oven to 400°F
• Grease or line muffin cups (2-1/2-inches in diameter) with paper bake cups.
• Stir together oats and buttermilk in small bowl; let stand 20 minutes.
• Stir together oil, sugar, egg and vanilla in large bowl.
• Add oats mixture, stirring well.
• Stir together flour, cocoa, baking powder, salt and baking soda.
• Add to oats mixture, blending until moistened.
• Stir in nuts.
• Fill muffin cups 2/3 full with batter.
• Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
• Remove from pan to wire rack.
• Sprinkle muffin tops with powdered sugar, if desired.
• Serve warm or cool.

CHOCOLATE-CHIP OATMEAL MUFFINS

Steps:

• In a bowl whisk together the flour, the sugar, the baking powder, and the salt. In another bowl whisk together the egg, the butter, and the milk, stir the egg mixture into the flour mixture until the mixtures are just combined, and stir in the oats, the walnuts, and the chocolate chips. divide the batter among 6 paper-lined 1/2-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until a tester comes out clean. Transfer the muffins to a rack, let them cool slightly, and serve them warm.

OATMEAL WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Place paper liners in each of 12 muffin cups.
• Whisk eggs well, then whisk in oil, oatmeal and vanilla.
• In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
• Add liquid mixture and fold in, just until the dry ingredients are moistened.
• Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
• Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
• These freeze well.

VEGAN CHOCOLATE WALNUT MUFFINS

Steps:

• Preheat oven to 350°F Grease 8 muffin cups in a baking tin.
• In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt.
• In a small bowl, whisk together maple syrup, soy milk and vegetable oil. Pour wet ingredients into flour mixture and stir until smooth, adding walnuts at the last minute. Do not over mix, but try not to have any pockets of dry ingredients left in the batter. Spoon into prepared muffin tins, filling each 2/3 full. Garnish each muffin with a walnut half.
• Bake for 18-20 minutes, until the top springs back when lightly pressed.
• Let cool slightly before serving. Allow to cool completely on a wire rack, before storing well wrapped or in an airtight container.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.