Oatmeal Raisin Yogurt Muffins Food

QUICK AND EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease 12 muffin cups.
• Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
• Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
• Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

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.

CINNAMON RAISIN BAKED OATMEAL MUFFINS

Steps:

• Preheat oven to 350°F and line a 12-cup muffin tin liners (silicone are my favorite but paper ones are fine as well).
• Mix together dry ingredients: oats, cinnamon, baking powder and salt.
• In a separate bowl, whisk together milk, eggs, banana, and vanilla.
• Pour wet ingredients into dry ingredients. Stir in raisins.
• Spoon oat mixture evenly into 12 muffin cups.
• Sprinkle brown sugar evenly on top of muffins.
• Bake for 30 minutes, or until a toothpick comes out clean.
• Store in a container in the fridge or freeze in a large ziplock.

APPLESAUCE OAT MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
• In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar.
• In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cranberries or raisins.
• Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined (don't overmix!)
• Spoon the batter evenly into the muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Don't over-bake or the muffins will be dry. Remove them to a cooling rack. Cool completely before freezing in a ziplock freezer bag.

OLD FASHIONED OATMEAL RAISIN MUFFINS

Steps:

• Preheat the oven to 375°F (190°C or 170° for a fan oven).
• Line a 12 cup muffin pan with paper baking cups.
• In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a medium bowl, mix together the egg, buttermilk, vanilla and oil.
• Pour the wet ingredients into the dry ingredients and stir just until mixed.
• Gently stir in the raisins or sultanas.
• Scoop the batter into muffin cups - I use a quick release ice cream scoop or a ⅓ cup measure to do this.
• Bake for 15 to 20 minutes or until a skewer inserted into the centre of a muffin comes out clean.
• Cool in the tray for 5 minutes before transferring to a wire rack.
• Muffins taste best slightly warm but they reheat well the next day.

OATMEAL RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400 F. Grease 2 12-cup muffin tins.
• In a large bowl, stir together milk, yogurt, and oil.
• Stir in cereal, and let stand for 5-10 minutes to soften.
• Stir in sugars until combined.
• Add eggs, and stir until incorporated.
• Add flour, oats, baking soda, salt, and cinnamon; stir until just combined.
• Stir in dried cranberries and apples.
• Divide batter evenly among prepared muffin cups.
• If using, sprinkle nuts and sugar evenly over muffin batter.
• Bake for 15-20 minutes, or until muffins spring back when lightly touched.
• Cool in pan for 5-10 minutes before removing.

BANANA OATMEAL RAISIN MUFFINS

Steps:

• Preheat your oven to 400°F, and coat the baking tins with a bit of olive oil to prevent sticking.
• Combine the dry ingredients (flour, oats, cinnamon, nutmeg, brown sugar, baking soda, baking powder) in a large bowl and mix well.
• Mash the bananas into a pulp and then combine with the banana yogurt until thoroughly mixed.
• in a separate bowl, whip the egg whites for 3 minutes until they are somewhat stiff and fluffy.
• Then mix the egg whites with the yogurt and banana mixture.
• Finally, add the raisins.
• Now pour the wet ingredients (banana/yogurt/egg/raisin mixture) into the dry ingredients (flour/oats/nutmeg/cinnamon/baking powder/baking soda).
• Mix until just combined (make sure nothing stays dry).
• Fill the muffin tins and bake for about 20 minutes.
• Cool for 5 minutes and then remove from tins and place on cooling racks to cool further.

APPLE OAT GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
• In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
• Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
• Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
• Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.

OATMEAL RAISIN YOGURT MUFFINS

Steps:

• Preheat oven to 375.
• Lightly grease 1/2 cup muffin tin or use paper liners.
• In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.
• In another bowl, whisk together eggs, oil, and yogurt.
• Add yogurt mixture to flour mixture and stir until just combined.
• Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.
• Yield: 10 muffins.
• Note: As stated above, I omitted the raisins from this recipe, and we didn't miss them at all. Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit "dry." Finally, I did get 12 muffins out of this recipe, not 10. I don't know if my muffin tin has smaller cups than stated, or if the added milk "stretched" the batter a bit more.