Maple Pear Oatmeal Muffins Food

BLUEBERRY MAPLE SYRUP OATMEAL

Steps:

• Combine oatmeal and milk together in a microwave-safe bowl; heat in microwave until warm and thickened, about 30 seconds. Stir blueberries and maple syrup into oatmeal.

JUMBO MAPLE PEAR OATMEAL MUFFINS

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.

MAPLE OATMEAL MUFFINS

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.

PEAR CARDAMOM OATMEAL MUFFINS

Steps:

• Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and milk. Let sit 15 minutes.
• In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom.
• Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter.
• Spoon the batter evenly into the prepared muffin tin. (If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture as shown in the photo.)
• Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.

MAPLE OATMEAL MUFFINS

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.

HEALTHY CINNAMON MUFFINS

Steps:

• Heat your oven to 190°
• Line a muffin tin with muffin paper or grease the tin
• In a food processor whizz 1 cup of oatmeal into a flour
• In a large bowl add the eggs, maple syrup and melted butter and using beaters mix the ingredients together until light and fluffy
• In another bowl, add the oatmeal flour, baking powder and cinnamon and combine. Add the wet mixture and mix well with a wooden spoon. Add the whole oats and fold into the mixture
• Divide the mixture between the muffin liners
• Make the coconut sugar. Combine the coconut sugar and cinnamon
• Sprinkle half the cinnamon sugar on the muffins and bake them for 18 minutes, or until cooked through and a skewer inserted comes out clean
• When the muffins are cooked, sprinkle the rest of the cinnamon sugar on top while the muffins are still hot and allow them to cool
• Enjoy!

MAPLE PEAR OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
• Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
• Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
• Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
• Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
• Serve warm or let the muffins finish cooling on a rack.

PEAR MUFFINS

Steps:

• Preheat oven to 375°F Line a 12-cup muffin tin with baking cups.
• In a large bowl, whisk together flours, baking powder, salt, cinnamon and ginger.
• In a medium bowl, cream butter with brown sugar. Beat in eggs one by one, followed by yogurt. Pour egg mixture into flour mixture, stirring until just combined. Mixture will be thick. Add pears and stir just until well distributed.
• Fill muffin cups evenly with the mixture. Each cup should be quite full.
• Bake at 375F for 17-20 minutes, until a tester comes out clean.
• Cool on a wire rack. Serve warm or cold.

SPICED PEAR OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a regular size muffin tin with paper liners.
• In a large bowl, mix together the brown sugar, flour, oats, cinnamon, nutmeg and ground ginger.
• Add melted butter to a separate large bowl. Whisk in eggs and milk.
• Stir in dry ingredient mixture until just combined. Fold in chopped pears.
• Spoon batter into lined muffin tin, filling each cavity about 3/4 full.
• In a small bowl, combine cinnamon and sugar for the topping. Sprinkle the cinnamon sugar evenly over the batter in each cavity.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Allow muffins to cool in the pan for about 20 minutes and then enjoy!