Wholesome Oat Muffins Sbd Phase Ii Food

WHOLESOME BIRDIE BREAD FOR PARROTS

Steps:

• Pre-Heat oven to 400.
• Place muffin mix, oatmeal, and baking powder in large bowl and set aside.
• Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree.
• Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
• Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
• Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
• Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
• Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
• Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
• Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.

TO-GO BAKED OATMEAL RECIPE

Steps:

• Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.
• In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
• Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
• Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.

WHOLESOME OAT MUFFINS (SBD PHASE II)

Steps:

• Preheat oven to 425°F; spray 12 cup non stick muffin pan with cooking spray or line with paper baking cups.
• In a small bowl, combine oats and buttermilk. Set aside for 30 minute.
• In a medium bowl, combine flour, baking powder, soda, cinnamon and salt. Stir in walnuts.
• In a large bowl, stir together brown sugar substitute, egg substitute, oil and vanilla until well blended.
• Stir oat mixture into the egg mixture, then stir flour mixture into that. stir until all ingredients are just combined. Do not over mix.
• Divide batter evenly between 12 muffin cups.
• In a small bowl, mix topping ingredients together. Spoon over muffin batter.
• Bake for 11 to 15 minutes.
• Transfer pan to a rack to cool for 5 minutes; remove from pan and allow to cool completely.

SPICED OATMEAL MUFFINS

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.

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.