OLD FASHIONED OATMEAL RAISIN MUFFINS
Provided by Adapted from my late Mom's recipe
Time 30m
Number Of Ingredients 13
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.
BEST OATMEAL MUFFINS
These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, in small bowl, combine oats, flour and sugar; mix well.
- Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
- For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
- In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 18 to 20 minutes or until golden brown.
- Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 31.9 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 160.6 mg, Sugar 11.7 g
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
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
APPLE OATMEAL MUFFINS
Make and share this Apple Oatmeal Muffins recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Grease a 12 cup muffin tin.
- In a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended.
- Stir in flour, oats, sugar, baking powder, salt, nutmeg, and cinnamon, mixing until only just moistened (do not overmix).
- Gently fold in the apples.
- Spoon batter into the muffin tin, dividing evenly among the cups.
- Bake in a preheated oven for 15-20 minutes or until a toothpick inserted comes out clean.
- Cool in pan 5 minutes before removing to a wire rack to finish cooling.
- Serve warm or cool; store unused portions in an airtight container.
OATMEAL MUFFINS
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Provided by Beth McCasland
Categories Bread Milk/Cream Breakfast Brunch Bake Kid-Friendly Back to School Currant Oat Healthy Gourmet Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats and buttermilk and let stand 1 hour.
- Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
- Add egg, sugar and butter to oat mixture, stirring until just combined.
- Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
- Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
OLD-FASHIONED BLUEBERRY MUFFINS
Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.
Provided by evelynathens
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400F; line twelve muffin cups with paper liners.
- Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
- Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
- Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
- Variation: You can use raspberries instead of blueberries.
Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 5.6, Cholesterol 54.2, Sodium 311.1, Carbohydrate 32.5, Fiber 1, Sugar 14.5, Protein 4.1
BLUEBERRY OATMEAL MUFFINS RECIPE
Light and fluffy muffins with juicy blueberries and healthy oatmeal!
Time 30m
Number Of Ingredients 11
Steps:
- Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan.
- Blend together the dry ingredients and gently stir in the blueberries until coated.
- Beat the liquid ingredients together until foamy.
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the wet ingredients into the dry just until blended. Don't stir too much or your muffins will be chewy!
- Fill the cups of the muffin pans almost to the top.
- Bake the muffins for 15 to 17 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and after 5 minutes turn out of muffin pan and let cool completely.
HEALTHIER OATMEAL CHOCOLATE CHIP MUFFINS
Healthier oatmeal chocolate chip muffins are made with whole wheat flour and applesauce for a nutritious spin on a bakery favorite.
Provided by Kelli McGrane
Categories Muffins
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly grease or line a 12-cup muffin pan.
- In a large mixing bowl, whisk together oil, milk, eggs, brown sugar, and applesauce until well combined. Set aside.
- In another mixing bowl, combine oats, flour, baking soda, salt, and ground flax.
- Slowly stir flour mixture into the wet ingredients until just combined.
- Pour batter into prepared muffin tin, filling each cup about ⅔ of the way full.
- Place pan in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove pan from the oven and set aside to cool for 5 minutes. Gently remove muffins from pan and place on a cooling rack to cool completely. Store in an airtight container for 3-5 days.
Nutrition Facts : ServingSize 1 muffin, Calories 221 calories, Sugar 15.8 g, Sodium 173.2 mg, Fat 9.2 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 31.3 g, Fiber 3.3 g, Protein 5 g, Cholesterol 31.5 mg
OLD FASHIONED BANANA MUFFINS
An old fashioned recipe for moist and delicious banana muffins. This is a family favorite, great for brunch, coffee hour or bake sales.
Provided by Gerry
Categories Quick Breads
Time 35m
Yield 18 medium size muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl prepare streusel topping by combining sugar and flour, cut in butter and set aside.
- In bowl, measure flour, baking powder and salt; whisk to mix and set aside.
- Separate eggs, yolks in small bowl, whites beaten to stiff peaks in a larger bowl; set aside.
- Cream together butter and sugar in large bowl until light and fluffy, add egg yolks and vanilla extract mixing to blend.
- Add baking soda to the buttermilk, add to batter mix.
- Stir in mashed bananas.
- Add dry ingredients stirring until mixed, gently fold in the stiffly beaten egg whites.
- Fill greased or paper lined muffin cups two thirds full, topping with a sprinkling of the streusel topping mix.
- Bake in a 350 degree oven 20- 25 minutes or until golden brown; this varies from oven to oven.
SPICED OATMEAL MUFFINS
Wholesome and delicious oatmeal muffins are perfectly spiced with crunchy tops and pillowy centers, making them a delicious breakfast on-the-go or anytime snack!
Provided by Samantha Skaggs
Categories Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- In a large bowl, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.
- Preheat oven to 400°F and line 22 to 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- After oats have finished soaking, stir brown sugar and eggs into the oatmeal/buttermilk mixture. Mix in melted butter and vanilla, and then blend in flour mixture and optional add-ins (if using) until just combined.
- Evenly divide batter between prepared muffin cups. Bake for 15 to 20 minutes or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.
Nutrition Facts : Calories 185 kcal, Carbohydrate 23 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 173 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
THREE INGREDIENT GLUTEN FREE OATMEAL BANANA MUFFINS
Steps:
- Preheat oven to 350 degrees fahrenheit.
- Spray a 12 count muffin tin with non-stick spray.
- In a blender or food processor combine all three ingredients until well combined and creamy.
- Scoop mixture into muffins tins 3/4 of the way. these do not rise so filling them almost to the top is fine.
- Bake for 10-13 minutes or until slightly golden edges, and springy tops.
Nutrition Facts : ServingSize 1 muffin, Calories 78 kcal, Carbohydrate 16 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g
OLD FASHIONED OATMEAL MUFFIN
These muffins are moist, delicious and chock full of fiber! This recipe is adapted from one I found in a 1950's version of the Betty Crocker cook book. The base is so versatile you can add anything you want, or nothing at all.
Provided by katlienc
Categories Breakfast
Time 1h50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Gather up 3 bowls.
- In the first bowl (this should be the largest bowl), place 1 cup of Old Fashioned Oats. Pour the milk into the measuring cup and add the vinegar or lemon juice to the milk. Mix it a little bit then pour into the bowl with the oats. Stir to be sure the oats are relatively evenly coated. Let stand for at least an hour, grab your keys and take a stroll around the neighborhood, or watch a little TV.
- In the second bowl, mix 1/3 cup softened butter (or shortening--but I prefer the buttery taste), 1/2 cup Splenda for Baking, 1 tablespoon of Molasses (you can substitute brown sugar for both the Splenda and Molasses) and 1 egg.
- In the third bowl, sift 1/2 cup All purpose flour, 1/2 Whole Wheat Flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt together.
- After the oats have soaked for an hour, gently fold the butter/sugar mixture and the flour mixture into the oats alternatively. You may add additional ingredients. Raisins and Walnuts are good. I have put chocolate chips in with a very nice result. I have also used Ghiadelli White Chocolate Chips and a couple chopped macadamia nuts.
- Spray some Pam into the bottom of a muffin tin. You can of course also use muffin tin liners. Fill each cup a 2/3 full.
- Bake in a 400 degree oven (preheated) for 20 to 25 minutes.
- Cool off and enjoy.
- Allowable substitutions in the recipe are as follow: *You may substitute Lemon Juice for White Vinegar to "sour" the milk. *You may substitute Shortening for Butter or you can substitute unsweetened Apple Sauce for the butter. *You may substitute Brown Sugar for both the Splenda and Molasses.
BROWN SUGAR OATMEAL MUFFINS
Brown sugar oatmeal muffins have all the spicy and sweet warming flavors that you love in baked goodies, and they're moist, super simple, and full of natural fiber!
Provided by Melissa Griffiths - Bless this Mess
Categories side
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. and grease 14 to 18 muffin cups well. (I grease a whole set of 12 on one pan and then grease the middle 6 on a second pan. This recipes makes 14 to 18 muffins depending on size OR you can do 12 regular sized muffins and about 24 mini muffins.)
- In a medium bowl, add the oatmeal and the milk, stir to combine, and set aside.
- In a second medium bowl, add the oil and brown sugar, and mix to combine until the sugar looks smooth, about 1 minute.
- Add the eggs and mix well to combine.
- Add the flour, baking powder, baking soda, ground cinnamon, cloves, and salt to the egg mixture, and fold to combine.
- Add the oat and milk mixture to the flour and egg mixture, and fold until just combined, careful to not over-stir.
- Place the batter into the prepared pans, filling the cups 1/2 full.
- Bake for 20 to 25 minutes or until the centers are cooked through and nothing comes out on a toothpick when you insert it into the center. (Mini muffins will bake in 14 to 16 minutes.)
- Remove from the oven and allow to cool for 10 minutes before removing the muffins from the pan to finish cooling on a wire rack (if you leave them in the muffin tin they sweat and the bottoms get soggy).
- Enjoy warm or at room temperature.
- This recipes freezes well.
Nutrition Facts : ServingSize One Muffin, Calories 169 calories, Sugar 16.2 g, Sodium 150.9 mg, Fat 0.8 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 34.8 g, Fiber 1.6 g, Protein 4.3 g, Cholesterol 26.9 mg
OATMEAL MUFFINS
Oatmeal Muffins are the perfect on the go breakfast and snack with healthy old fashioned rolled oats, orange zest and cinnamon all topped with a crunchy oatmeal crumb topping. I love to serve these at holiday brunches with fresh fruit and Ham and Cheese Quiche. They are quick to mix, easy and dependable making them one of my...
Provided by Beth Pierce
Categories Other Breakfast
Time 45m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400 degrees. Add cupcake liners to a 12 count standard muffin pan. In a large bowl combine 1 cup oats and milk and let sit for 20 minutes.
- 2. In a medium bowl whisk together 1 cup flour, baking powder, 1 teaspoon cinnamon, baking soda and salt; set aside.
- 3. Add orange zest, egg, vegetable oil and 1/4 cup brown sugar to the large bowl with the oats and milk; stirring to combine. Add the flour mixture to the oatmeal/milk mixture stirring just until combined.
- 4. In medium bowl combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup rolled oats and 1/4 teaspoon cinnamon. Using pastry knife cut in butter until mixture is crumbly.
- 5. Divide the batter equally into the cupcake liners. Sprinkle the tops with the crumble topping dividing it equally between the 12 muffins. Bake for 20-22 minutes or until set.
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.
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