Cinnamon Oat Rye Muffins Food
CINNAMON OATMEAL MUFFINS
Provided by Alida Fischbach
Yield 12 muffins
Number Of Ingredients 15
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.
CINNAMON OAT RYE MUFFINS
I went to the grocery store intending to by spelt flour. The store I went to did not carry spelt flour but they had an array of non-wheat flours. I randomly pick dark rye flour. Why, because it was cheap. I've been really looking into stepping away from wheat products because wheat is acidic. Well I came home to see if there were any good rye recipes like muffins, or brownies but all I kept seeing was recipes for rye bread; and if I did find a muffin or brownie recipe it always required you to mix rye flour with all purpose flour, which would have defeated the whole point. I remembered seeing a rye and oat muffin recipe on line and that was my inspiration. I took a more complicated recipe and simplified it. I used rye and oat flour not white and rye flour with whole rolled oats like the original recipe entailed and I came up with something great! Cinnamon Rye Oat Muffins!
Provided by Jenna C.
Categories Breakfast
Time 30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients in a large bowl.
- Beat eggs lightly and mix with wet ingredients.
- Combine dry and wet ingredients, line muffin pan with non-stick spray.
- Scoop ingredients in to lined muffin pan and top muffins with whole rolled oats and chia seeds for extra nutrients.
Nutrition Facts : Calories 234.4, Fat 8.1, SaturatedFat 1.7, Cholesterol 45.1, Sodium 522.5, Carbohydrate 33.9, Fiber 6.2, Sugar 9.2, Protein 7.5
APPLESAUCE CINNAMON OAT MUFFINS
My grandmother passed this oatmeal muffin recipe down to me, and I'm eager to share it with my children. These down-home oatmeal muffins are tender on the inside and have a crispy topping of oats, brown sugar and cinnamon. I've even added raisins and cranberries to the batter for a different taste. -Hannah Barringer, Loudon, Tennessee
Provided by Taste of Home
Time 35m
Yield 10 muffins.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full., Combine topping ingredients; sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 222 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 265mg sodium, Carbohydrate 37g carbohydrate, Fiber 2g fiber), Protein 5g protein.
RAISIN RYE MUFFINS
Honey and raisins offer a hint of sweetness in each bite of these wholesome muffins. Best of all, they are egg-, wheat- and milk-free, so they are wonderful for people with food allergies.
Provided by Taste of Home
Time 30m
Yield 6 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, cinnamon and salt. Combine the water, honey and oil; stir into dry ingredients just until moistened. Fold in raisins. , Fill six muffin cups coated with cooking spray two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 160 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.
OATMEAL-CINNAMON MUFFINS
This is my favorite recipe because it adapts so well to variations. To make these delicious muffins even more hearty, I sometimes add chopped apple, raisins or shredded carrots.
Provided by Taste of Home
Time 40m
Yield 8-10 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs. Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into oatmeal mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
RYE OAT MUFFINS WITH CRANBERRIES
These muffins have a wonderful nutty flavour and nice crumb texture. For a healthier version omit the chocolate chips. This recipe is a work in progress as I want to experiment with other add-ins like blueberries and various nuts. One note of caution I cannot be certain of oven temp or times because my own oven's temps are a bit off, the best I can offer is not too high a heat and a longer baking time than ordinary muffins or they will burn on the outside and be undercooked in the middle. Let me know what times work for you and I will correct the baking temp and time.
Provided by WizzyTheStick
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl.
- In another bowl blend eggs, milk and oil.
- Add the cranberries to the egg mixture.
- Add egg mixture to dry ingredients and stir only to moisten.Do not beat.
- Fill 12 non stick muffin pans 2/3 full with batter.
- Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.
Nutrition Facts : Calories 116, Fat 5.9, SaturatedFat 1, Cholesterol 35.7, Sodium 212.6, Carbohydrate 12.5, Fiber 1, Sugar 2.5, Protein 3.5
RAISIN RYE MUFFINS
This recipe was found in the 2006 cookbook, Taste of Home, Everyday Light Meals. Any other dried fruit could be used here in place of the raisins!
Provided by Sydney Mike
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Coat 6 muffin cups with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a small bowl, whisk together water, honey, and canola oil until well combined; add mixture to dry ingredients, stirring until just moistened.
- Fold in raisins; fill the 6 muffin cups 2/3 full.
- Bake for 15 to 20 minutes or until a tootpick comes out clean.
- Cool in the pan for 5 minutes; remove to a wire rack.
- Great served warm.
Nutrition Facts : Calories 160.1, Fat 5, SaturatedFat 0.4, Sodium 220.5, Carbohydrate 29, Fiber 3, Sugar 13.1, Protein 2
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4.5/5 (56)Calories 180 per servingTotal Time 38 mins
- Preheat the oven to 400°F. Lightly grease a standard muffin pan or line the pan with papers and grease the papers., In a large bowl, stir together the flour, oats, sugar, salt, and baking powder., In a separate bowl, beat together the milk, butter (or oil), eggs, and vanilla., Stir the wet ingredients into the dry, mixing only enough to combine evenly., Scoop the batter into the prepared pan.
- Sprinkle with sugar., Bake for 18 to 20 minutes, until golden brown and a cake tester inserted in the center comes out clean.
- Remove from the oven and cool on a rack for 5 minutes before tipping the muffins out of the pan and returning to the rack to finish cooling completely., Store, wrapped, at room temperature for 2 days or freeze for longer storage.
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