Magnolia Cafe Oatmeal Muffins Food

MAGNOLIA CAFE OATMEAL MUFFINS

Magnolia Cafe Oatmeal Muffins image

your kids will never know they are eating their oatmeal...this is an old fashioned treat..I sometimes add raisins, dried cherries etc..it is a good recipe to alter the ingredients as you choose..I have a little trick..when I decide to use raisins..I beat eggs lightly..add desired amount of dried fruit and let them sit in egg mixture for a little while on counter..I find that this plumps up fruit very well..

Provided by grandma2969

Categories Breads

Time 26m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 cups old-fashioned oatmeal, ..not quick cook
1 1/2 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup butter, melted and cooled slightly
1 teaspoon vanilla extract

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!

MAGNOLIA BAKERY'S OATMEAL MUFFINS.

Magnolia Bakery's Oatmeal Muffins. image

I got this recipe from The Magnolia Bakery Cookbook, which I just recently purchased. These muffins are relatively easy and are a blank canvas as far as fruit and nut mix ins. I used some fresh blueberries that I had on hand and they came out wonderful!

Provided by Mrs.Stefi

Categories Quick Breads

Time 26m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups rolled oats (not quick-cooking oats!)
1 1/2 cups milk
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, Slightly beaten
1/2 cup light brown sugar
1/2 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla
3/4-1 cup fresh blueberries, these were not called for in the original recipe, but I had some on hand that I needed to use

Steps:

Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. (I used Canola Oil spray).
Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
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. Be careful not to overmix!
Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
Let Cool and Enjoy!

Nutrition Facts : Calories 249.7, Fat 10.7, SaturatedFat 6, Cholesterol 59.9, Sodium 219.9, Carbohydrate 33, Fiber 2, Sugar 10.1, Protein 6

MAGNOLIA CAFE DRIED CHERRY CRUMB BUNS

Magnolia Cafe Dried Cherry Crumb Buns image

adapted from the cookbook of same name..besides using dried cherries, you can substitute fresh apples or even chocolate chips for a slightly sweeter version..I have even used well drained crushed pineapple...think I will try well drained chopped peaches sometime...mmmmmmmmm!

Provided by grandma2969

Categories Breads

Time 30m

Yield 16 buns

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups dried cherries
2 1/4 cups all-purpose flour
1 1/2 cups light brown sugar, unpacked
1 cup butter, softened, cut in small pieces

Steps:

Preheat oven to 325*.
Grease and flour 16 large muffin cups.
To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside.
In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract.
Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition.
Stir the dried cherries into the batter (or whatever fruit you are using).
Spoon the batter into the muffin cups.
To prepare the topping:
In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove.
Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.

Nutrition Facts : Calories 416.1, Fat 18.3, SaturatedFat 11.3, Cholesterol 72.8, Sodium 260.6, Carbohydrate 59, Fiber 0.9, Sugar 33.2, Protein 4.9

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