Honey Oatmeal Muffins Food

HONEY OAT MUFFINS

Steps:

• In a bowl, combine the oats, flour, brown sugar, baking powder and salt. In another bowl, combine egg, milk, oil and honey. Stir into dry ingredients just until moistened. Fold in raisins and walnuts if desired., Fill greased or paper-lined muffin cups two-thirds 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-HONEY MUFFINS

Steps:

• Add milk, oil, egg and honey to combined remaining ingredients, mixing just until dry ingredients are moistened.
• Spray 12 muffins tins with cooking spray, fill 2/3 full.
• Bake in preheated 400 degree oven for 15-18 minutes or until golden brown.

HONEY OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine buttermilk and oats in a small saucepan; heat just until warm; set aside.
• Grease muffin cups or line with paper muffin liners.
• In a large bowl, combine honey and vegetable oil with oat mixture.
• Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
• Bake in preheated oven until lightly browned, about 30 minutes.
• Serve warm.

HONEY LIME OAT MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Line 12 cup muffin tin with paper cups.
• Combine oats, yogurt, honey, milk, butter and lime peel in large bowl; mix well and let sit for 10 minutes.
• Combine dry ingredients, mixing well (or sifting to mix well).
• Stir egg whites into the oats mixture until well blended.
• Add flour mixture to oats; mix just until dry ingredients are moistened.
• Fill muffin cups almost full.
• Bake in preheated oven 20 to 24 minutes or until light golden-brown.
• Let muffins sit a few minutes then remove from pan and cool slightly.
• For glaze, combine powdered sugar, lime juice and lime peel in a small bowl.
• Dip muffin tops in glaze and let cool completely.

GRANDMA'S HONEY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

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.

HONEY OAT MUFFINS PERFECTION!

Steps:

• Preheat the oven to 375°. Coat a 12-cup muffin pan with canola or veggie oil spray, you can even use butter if you like. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
• In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
• Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.