Tart Cherry Oatmeal Muffins Food

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees with the oven rack in the middle. Spray a muffin baking tray with non-stick spray. I like using coconut oil non stick spray.

HEALTHY CHERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 F.
• Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture.
• Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18 to 20 minutes.

CHERRY-OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

TART CHERRY OATMEAL MUFFINS

Steps:

• Grease two muffin tins with cooking oil. Preheat oven to 350 degrees.
• In a large bowl, mix eggs, vanilla, and brown sugar until combined. Stir in cherries and walnuts.
• In another bowl, mix oats, salt, baking powder, flax seed, cinnamon, nutmeg, and fresh ginger.
• Add dry ingredients to wet ingredients and stir to combine. Pour in milk and stir until well mixed.
• Portion about ¼ cup batter into each muffin cup.
• Bake 30-35 minutes, or until center of muffins are set. Remove muffins from oven and allow to rest 5 minutes before removing from tins to cool. These freeze perfectly in freezer bags and make a quick, nutritious, breakfast when reheated in the microwave.
• Serving Suggestion: These muffins are quite versatile. Enjoy cut in half and toasted, or as a steaming hot bowl of oatmeal in seconds! For a delicious bowl of oatmeal, place 2 muffins in a small bowl to heat for 30 seconds in the microwave. Remove muffins from microwave, break apart with a fork, and cover with milk before heating an additional 20 seconds.

DRIED TART CHERRY AND ALMOND MUFFINS

Steps:

• Position rack in center of oven and preheat to 375°F. Butter ten 1/3-cup metal muffin cups. Bring juice to simmer in small saucepan. Remove from heat. Add cherries; let stand until softened, about 10 minutes.
• Mix flour, sugar, baking powder and salt in medium bowl. Using electric mixer, beat almond paste and melted butter in large bowl until well blended (mixture will still have some small pieces of almond paste). Add eggs 1 at a time, beating well after each addition. Mix in cherry mixture and orange peel. Add flour mixture and mix just until blended.
• Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean but slightly moist to touch, about 20 minutes. (Can be prepared 2 days ahead. Cool. Wrap muffins in foil and store at room temperature. Rewarm in foil in 350°F oven 5 minutes.) Serve warm.

OATMEAL CHERRY APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line a 12 cup and a 6 cup muffin pan with paper cases or non stick spray.
• In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
• In a medium bowl combine applesauce, buttermilk, sugar, oil and egg.
• Make a well in dry ingredients and add applesauce mixture.
• Stir until just moist.
• Fold in cherries or cranberries.
• Fill muffin cups 2/3 full.

CHERRY MUFFIN

Steps:

• 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
• 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
• 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
• 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
• 5. Let cool for 10 minutes before removing from pan.

LIGHTER CHERRY-OATMEAL MUFFINS (DIABETES-FRIENDLY)

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
• With a wire whisk, combine oats, both types of flour, both types of sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, Egg Beater, oil and almond extract in a small bowl.
• Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
• Fold in chopped cherries.
• Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

CHERRY OAT MUFFINS

Steps:

• Preheat oven to 375°F
• Line muffin tins with paper liners.
• In large bowl, combine oats, oat bran, brown sugar, flour, baking powder and baking soda and mix well.
• In another bowl, combine oil, buttermilk, and eggs and mix with fork until blended.
• Add wet ingredients to dry ingredients and mix 20-30 strokes just until dry ingredients disappear.
• Gently stir in cherries.
• Batter should be lumpy.
• Fill prepared muffin tins 2/3 full with batter.
• Bake for 17-20 minutes until light golden brown.
• Remove from pan and cool on a wire rack.