Raspberry Oatmeal Muffins Food
RASPBERRY OATMEAL MUFFINS
Raspberry Oatmeal Muffins are an easy breakfast idea full of healthy oats, raspberries and Greek yogurt.
Provided by Nora from Savory Nothings
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Combine wet ingredients and oats: In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil and the egg. Beat well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
- Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
- Mix dry ingredients: Add flour, salt, baking power and baking soda to a large bowl. Mix very well.
- Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
- Add the berries: Now add the berries and fold them into the batter by stirring 2-3 times. No more!
- Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop!) Bake at 400 degrees for 20 minutes. Cool in the pan for 5 minutes, then cool completely on a cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 165 kcal, Carbohydrate 20.6 g, Protein 4.3 g, Fat 7.4 g, SaturatedFat 1.3 g, Sodium 163 mg, Fiber 1.7 g, Sugar 7.1 g
RASPBERRY OATMEAL MUFFINS
These healthy whole-grain oatmeal raspberry muffins can be a great addition to breakfast or nutritious snack during the day.
Provided by Kaleigh McMordie, MCN, RDN, LD
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
- Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
- Add egg and oil to oat mixture. Mix well.
- Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
- Scoop batter into muffin tin, filling each cup 3/4 of the way full.
- Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.
Nutrition Facts : Calories 147 kcal, Carbohydrate 21 g, Cholesterol 16 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 110 mg, Sugar 8 g, Fat 6 g, ServingSize 12, UnsaturatedFat 0 g
BERRY OATMEAL MUFFINS
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Provided by LIZZYLONDON
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g
RASPBERRY OATMEAL MUFFINS
These muffins are moist and tender- just as a muffin should be! I got this recipe out of a Canadian Living cookbook and I have altered it slightly to make the recipe more nutritious and lower in fat.
Provided by Canadian_in_the_Bay
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Soak oats in buttermilk for 15 minutes.
- Preheat oven to 375F and grease/line muffin tins.
- Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
- In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
- Combine wet and dry ingredients until dry ingredients are moistened.
- Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
- Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
- Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.
Nutrition Facts : Calories 171.1, Fat 5, SaturatedFat 0.8, Cholesterol 18.4, Sodium 166.9, Carbohydrate 27.9, Fiber 3, Sugar 9.5, Protein 4.5
RASPBERRY OAT MUFFINS
Make and share this Raspberry Oat Muffins recipe from Food.com.
Provided by Petunia
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a skillet on stovetop, toast the oats until golden brown.
- Set aside.
- (Don't skip this step) Blend the wet ingredients in a bowl.
- Add the dry ingredients.
- Mixture will be lumpy.
- Fold in the oats and then the berries.
- Spoon into 12 greased muffin cups.
- Bake for 20 minutes and remove from pan immediately.
Nutrition Facts : Calories 188, Fat 6, SaturatedFat 1.1, Cholesterol 17.6, Sodium 153.5, Carbohydrate 30, Fiber 2.2, Sugar 9.3, Protein 3.9
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