TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS
Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
- Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
- Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
- Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g
APRICOT-OATMEAL MUFFINS
Sweet bits of dried apricots balance the hearty texture of oats in mouth-watering muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 22 g, TransFat 0 g
APRICOT OAT MUFFINS
"Not only are these muffins quick and easy, but they're good for you, too," writes Roland Long from his home in Silver Creek, Washington. They're nicely seasoned with pumpkin pie spice and dotted with bits of dried apricots and chopped walnuts.
Provided by Taste of Home
Time 40m
Yield 15 muffins.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, oats, sugars, baking powder, pumpkin pie spice and salt. In another bowl, combine milk, oil and egg substitute until blended; stir into dry ingredients just until blended (batter will be thin). Fold in the apricots and walnuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 206 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 4g protein.
APRICOT OATMEAL MUFFINS
"Our family enjoys all types of muffins, including this tempting apricot variety," informs Nelly Smees of Hopewell, Nova Scotia. "I like that they can be stirred together in a jiffy for a breakfast treat or anytime snack."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange zest if desired. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
TOASTED OAT MUFFINS WITH APRICOTS, DATES, AND WALNUTS
Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.
Provided by LauraF
Categories Muffins
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
- Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
- Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
- Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 215 calories, Carbohydrate 26.4 g, Cholesterol 36.7 mg, Fat 11 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 327.2 mg, Sugar 12.2 g
OATMEAL DATE MUFFINS
Adapted from a recipe in Cooking Light. These yummy, filling, healthy muffins are the perfect alternative to cereal. If you don't like dates, any dried fruit will work.
Provided by AngelaTN
Categories Quick Breads
Time 8h15m
Yield 18 muffins
Number Of Ingredients 10
Steps:
- Combine oats and buttermilk and refrigerate for 8 hours.
- Preheat oven to 350.
- Combine flour, buttermilk mixture, brown sugar, canola oil, baking powder, baking soda, salt and eggs in large bowl.
- Beat with a mixer on medium speed until smooth.
- Fold in dates.
- Bake in muffin tins at 350 for 12-15 minutes.
- Cool muffins on wire rack.
DATE AND OATMEAL YOGURT MUFFINS
Categories Milk/Cream Breakfast Dessert Bake Quick & Easy Yogurt Date Walnut Oat Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 muffins
Number Of Ingredients 12
Steps:
- In a bowl stir together the flour, the oats, the brown sugar, the baking powder, the salt, the cinnamon, the dates, and the walnuts and in another bowl whisk together the yogurt, the milk, the butter, and the egg. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Divide the batter among 6 paper-lined 1/2-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 30 minutes.
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