MAPLE OATMEAL MUFFINS
These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.
Provided by Kater
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease bottoms only of 12 muffin cups or line with paper baking cups.
- In large bowl, combine oats and milk; let stand 5 minutes.
- Add syrup, butter and egg; blend well.
- Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
- Fill greased muffin cups 2/3 full.
- Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
- Remove immediately from pan. Serve warm.
- Note: For mini muffins, bake 8-10 minutes or until done.
Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8
APRICOT OATMEAL MUFFINS
"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE OATMEAL MUFFINS
These made a lovely breakfast this morning! Fairly heavily modified from a recipe in a cute little "all muffins" cookbook I got years ago. The original recipe says this makes 12 but I have old/small muffin tins and I got 24. If you have large muffin tins you'll probably only get 12.
Provided by ladypit
Categories Quick Breads
Time 25m
Yield 12-124 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
- In a large bowl beat together the sucanat and eggs until well mixed.
- Add the soymilk and maple syrup and mix well.
- On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
- When all has been added, mix well being careful not to overbeat.
- Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.4, Cholesterol 31, Sodium 150.2, Carbohydrate 29.8, Fiber 2.5, Sugar 12.1, Protein 4.2
JUMBO MAPLE PEAR OATMEAL MUFFINS
My take on Recipe 152594. I didn't have fresh pears (as the original called for) soI used canned. It makes a tender, moist muffin with a sweet crunchy topping.
Provided by cjbamboo
Categories Quick Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400 and spray jumbo muffin tins with cooking spray.
- Combine flour through salt in large bowl.
- Combine remaining ingredients (less 2 tbsp oats for topping) in another bowl and let sit for 5 minutes.
- Mix wet and dry ingredients until just mixed.
- Spoon batter into tins.
- Mix reserved oats, Splenda, coconut and butter and sprinkle on muffins.
- Bake 20-25 minutes until toothpick comes out clean. Cool in page for 5 minutes and then remove from pan.
APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
MAPLE BROWN SUGAR OATMEAL MUFFINS
I took my favorite oatmeal flavor - maple and brown sugar - and turned it into a muffin!
Provided by Ash
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add applesauce, maple syrup, egg, and vanilla extract; mix well.
- Combine flour, walnuts, oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add to the butter mixture, stirring just until all ingredients are moistened.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Allow to cool in the tin for several minutes before removing.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 25.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 187.9 mg, Sugar 13.8 g
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