Whole Wheat Oatmeal Muffins Food

WHOLE WHEAT SUGAR FREE OATMEAL MUFFINS

Steps:

• Preheat your oven to 375 and prep your muffin pan for nonstick.
• In a mixing bowl whisk together your flour, ground cinnamon, and baking powder. Then stir in the oats and sugar alternative.
• Next, in a medium to large bowl, blend together the milk, vegetable oil and egg. Then, fold this mixture into the first bowl with the dry ingredients.
• Bake these muffins for 25-28 minutes or until a toothpick comes out clean.

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
• Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
• Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

BROWN SUGAR OAT MUFFINS

Steps:

• Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.

OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS

Steps:

• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
• Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
• Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
• Stir in boiling water. Let batter stand 15 minutes.
• Preheat oven to 375°.
• Spoon batter into 12 muffin cups coated with cooking spray.
• Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pans immediately; place on a wire rack.

WHOLE WHEAT OATMEAL MUFFINS

Steps:

• Mix oats and buttermilk. Let stand for 20 minutes.
• Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
• Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
• In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
• Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.

WHOLE WHEAT OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.