Chocolate Raisin Oatmeal Muffins Food

OATMEAL-RAISIN MUFFINS

Steps:

• Combine the oats and buttermilk and let stand 30 minutes.
• Sift together the flour, baking powder, salt, baking soda and cinnamon.
• Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
• Stir until just combined.
• The batter will be lumpy.
• Fold in the raisins.
• Spoon into a muffin tin about 2/3 full.
• Bake at 400º F for 15 to 20 minutes.

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.

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.

GLUTEN-FREE CHOC CHIP OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat brown sugar and butter together in a bowl; add egg and beat until creamy.
• Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

SOURDOUGH OATMEAL RAISIN MUFFINS

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, combine rolled oats and milk. Set aside to soak.
• Grease 12 muffin cups; set aside.
• Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
• In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
• Stir until dry ingredients are just moistened; don't over mix.
• Divide batter among the 12 cups.
• Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
• Can be served hot or cold.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

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.

CHOCOLATE RAISIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners. Sift together flour, baking powder and cocoa powder, set aside.
• In a large bowl, stir together the rolled oats, sugar and salt. Mix in the sifted ingredients and raisins. Add the milk, egg, and oil, mix until just blended. The batter will be lumpy. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin cups to cool on a wire rack. Serve warm.

KING AND PRINCE OATMEAL RAISIN MUFFINS

Steps:

• Fill muffin tins with paper baking cups
• Combine oats and buttermilk in a bowl, let stand for 1 hour.
• Add eggs, sugar and butter, mix 30 seconds, scrape down bowl.
• Combine dry ingredients, add.
• Add raisins.
• Mix on low speed for about 15 seconds or only until dry ingredients are moistened.
• Fill muffin cups half full.
• Bake at 400 degrees for 15-20 minutes.

OATMEAL RAISIN MUFFINS

Steps:

• In a small bowl, combine oats and buttermilk.
• In a small mixing 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 degrees for 15-18 minutes or until tests done.
• Cool for 5 minutes before removing from pan to a wire rack.

LIGHTER, BUT SCRUMPTIOUS OATMEAL RAISIN MUFFINS :)

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray 12 cup muffin pan.
• Combine oats and milk in a small bowl, let stand.
• Sift together the flours and all dry ingredients.
• Mix together the egg, sugar, applesauce, and vanilla.
• Mix the oats and milk mixture into the egg mixture.
• Fold in the dry ingredients.
• Fold in raisins.
• Transfer into prepared pan.
• Bake 15 to 20 minutes for muffin tin.
• Take out, ENJOY!

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.

CHOCOLATE RAISIN OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners. Sift together flour, baking powder and cocoa powder, set aside.
• In a large bowl, stir together the rolled oats, sugar and salt. Mix in the sifted ingredients and raisins. Add the milk, egg, and oil, mix until just blended. The batter will be lumpy. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin cups to cool on a wire rack. Serve warm.