OATMEAL REFRIGERATOR MUFFINS
This muffin batter is easy to make and will keep in the fridge for up to 4 weeks.
Provided by Mary Gillespie
Categories Make-ahead
Time 35m
Number Of Ingredients 14
Steps:
- In large bowl, stir together oatmeal, bran, oil, brown sugar, molasses, salt and raisins (if using).
- Stir boiling water into the mixture, and let it sit until cooled and oatmeal has softened.
- When the mixture has cooled, stir in the buttermilk, applesauce, and eggs.
- In separate bowl, stir together the whole wheat flour, baking soda, and baking powder.
- Pour bran mixture over flour and stir gently until all the flour has been moistened. Try not to overmix the batter..
- Store batter in a large storage container in the fridge for up to four weeks.
- Preheat oven to 400 degrees F / 204 degrees C.
- Grease muffin cups or line with paper liners.
- Spoon batter to fill cups ⅔ -3/4 full.
- Bake for 15 minutes or until a toothpick tests clean.
- Remove from oven and let muffins sit in pan for 5 minutes before removing to a cooling rack.
OATMEAL MUFFINS
Steps:
- Combine the oats and milk in a large bowl and let stand 30 minutes.
- Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
- Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
- Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.
REFRIGERATOR OATMEAL MUFFINS
These are not very sweet and are great with grated carrot and raisins or fruit. From http://www.southernplate.com/.
Provided by Jen in Victoria
Categories Quick Breads
Time 12h20m
Yield 30 muffins
Number Of Ingredients 11
Steps:
- In a medium bowl, place oats and hot water. Stir and set aside.
- Place all remaining dry ingredients into a large bowl. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
- Pour melted butter into hot oat mixture; stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
- To make 4 muffins muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about ½ cup of mix ins such as berries, grated carrot, chocolate chips, nuts, or dried fruit.
- To make only one muffin, use ¼ cup batter and approximately 2 tablespoons mix ins.
- Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400 for 20 minutes, or until lightly browned.
Nutrition Facts : Calories 134.4, Fat 4.2, SaturatedFat 2.2, Cholesterol 21.2, Sodium 234.3, Carbohydrate 21.4, Fiber 1.3, Sugar 8, Protein 3.2
REFRIGERATOR BRAN MUFFINS
These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.
Provided by TKDANIELSON
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pan.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 16.8 g, Cholesterol 10.9 mg, Fat 4.9 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 154.2 mg, Sugar 8.2 g
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OATMEAL MUFFINS RECIPE (ADD YOUR OWN MIX-INS)
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レビュー数 193推定読み取り時間 7 分カテゴリ Dessert, Snack合計時間 45 分
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- Place all remaining dry ingredients into a large bowl or dishpan. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
- Melt shortening or butter and pour into hot oat mixture, stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
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