Lemon Pecan Oatmeal Muffins Food

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.

LEMON PECAN OATMEAL MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Grease muffin tins, or line with paper baking cups.
• In a large bowl combine the flours, oats, sugar, baking powder, baking soda, nutmeg and salt.
• Add milk, oil lemon juice, lemon rind and eggs, stirring until dry ingredients are just moistened. Do not over beat.
• Stir in pecans.
• Spoon batter into prepared muffin tins, filling 3/4 full.
• Bake for 15 to 20 minutes or until golden brown.

MAGNOLIA CAFE OATMEAL MUFFINS

Steps:

• Preheat oven to 400*.
• Grease well a 12 cup muffin tin.
• In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
• Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
• Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
• Batter may be lumpy.
• Fill the muffin cups about three-quarters full.
• Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
• Do not overbake!

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.

GLUTEN FREE HEARTY OATMEAL MUFFINS

Steps:

• Spray 12 large or 18 regular muffin pans with butter flavor canola oil or grease pans with Spectrum shortening. You can also use a few 4" loaf pans.
• Grind 1 cup GF rolled oats in the food processor or clean coffee grinder until finer than cornmeal.
• Stir all the dry ingredients together very well in a bowl.
• Beat wet ingredients together in a separate bowl with a whisk or fork.
• Make a well in the center of the oat mix and stir in the egg mix, stirring to blend.
• Spoon batter into greased muffin pans.
• Bake at 400 F oven for 20 minutes.
• Turn out onto wire rack to cool.
• Fabulous hot served with butter spread or honey.
• These muffins taste great for days kept on the counter or in the fridge, if they last that long.
• Enjoy! Linda.

OATMEAL-PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
• Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
• Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

BRAN AND OATMEAL MUFFINS

Steps:

• Directions:.
• Mix dry ingredients together in a bowl and set aside. (You can prepare jars of those dry ingredients in advance to save time).
• In another bowl, mix cereals, oatmeal, milk, yogourt, apple sauce, vanilla and molasses. Let stand 5 minutes.
• Meanwhile, coat a regular pan of 12 muffins with cooking spray.
• Make a hole in the center of the cereal preparation where you can beat your 2 eggs. Mix them with the preparation. Add the oil, the chocolate and the walnuts. Mix until well blended.
• Add the dry ingredients and mix well. The batter should be thick.
• Drop by big spoonfulls into the muffin pan. Bake 375 degrees for about 30 minutes.

LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

PECAN PIE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
• In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

CRANBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Soak oats in yogurt or sourcream just enough to make it moist.
• Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
• In a separate bowl, add oil, sugars, and egg.
• Beat until well blended.
• Gradually fold in dry ingredients.
• Add chopped cranberries and orange zest.
• Put in greased muffin tins.
• Bake for 20 minutes.