Microwave Oatmeal Blueberry Muffins Recipe 475 Food
MICROWAVE OATMEAL BLUEBERRY MUFFINS RECIPE - (4.7/5)
Provided by mom2my10
Number Of Ingredients 6
Steps:
- 1. Lightly grease or spray a mug. 2. Combine oatmeal, egg, baking powder and salt in mug and stir. 3. Add blueberries, but it's not necessary to stir them in. 4. Microwave for 1 1/2 to 2 minutes. 5. Turn out onto a plate and serve.
BLUEBERRY OATMEAL MUFFINS
I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.
Provided by Mysterygirl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
- In another bowl, combine milk, egg and oil.
- Add liquid ingredients to the dry ingredients, mix until moist only.
- DO NOT BEAT!
- Fold in blueberries.
- Fill greased muffin cups 2/3 full.
- Mix topping ingredients.
- Sprinkle over muffin batter.
- Bake 20- 25 minutes.
- Serve warm.
Nutrition Facts : Calories 175, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 204.5, Carbohydrate 26.2, Fiber 1.7, Sugar 8.7, Protein 3.7
MICROWAVE BLUEBERRY MUFFINS
Hard to believe, but you can microwave these muffins in just 2 minutes. I know, I know, I didn't believe it either, and I've been baking semi-professionally for 15 years. Great solutions for midsummer baking, and children can bake their own! The batter recipe is from the Enchanted Broccoli Forest by Mollie Katzen. I usually substitute whole wheat flour and a little flax seed meal for a portion of the white flour. The yield was supposedly 12, but I've never gotten more than 8 or 10 muffins from it.
Provided by fluffernutter
Categories Quick Breads
Time 12m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
- Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.
Nutrition Facts : Calories 206.4, Fat 7, SaturatedFat 4.1, Cholesterol 43.1, Sodium 325.3, Carbohydrate 33.1, Fiber 1.1, Sugar 13.6, Protein 3.8
BLUEBERRY MUFFINS (MICROWAVE VERSION)
Serve these muffins warm with butter for tea, coffee break or as an after school snack. Tips: Anytime that I make muffins, I prefer using the aluminum type baking cups to prevent the muffins from sticking. Microwave setting: MEDIUM HIGH 70%/HIGH 100% Microwave cooking time: 4 to 6 minutes
Provided by Rev BJ Friley
Categories Muffins
Number Of Ingredients 8
Steps:
- 1. In a bowl, combine flour, sugar, baking powder and salt. Add blueberries.
- 2. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat.
- 3. Spoon batter into aluminum-lined or paper-lined microsafe baking or cupcake pan. Don't fill more than 2/3 up.
- 4. Microwave at MEDIUM HIGH power for 3 minutes. Let rest for 3 minutes.
- 5. Microwave at HIGH power for another 2 to 3 minutes or until muffins are done. They will still be a little soft in the center. Let them rest in the pan for a couple of minutes.
- 6. Serve them warm with butter or honey.
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