SPICED OAT AND BUTTERNUT SQUASH MUFFINS
Steps:
- Preheat the oven to 400 degrees F. Grease or line a muffin tin and set aside.
- In a large bowl, whisk together the butternut squash, eggs, maple syrup, yogurt, oil, and vanilla. In a small bowl, combine the flour, whole oats, baking powder, salt, and pumpkin pie spice. Add the dry ingredients to the wet ones and whisk or stir together. The batter should be lumpy from the oats.
- Use an ice cream scoop or spoon to fill each muffin cup close to the top. Transfer to the oven and bake for 19-23 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 177 kcal, Carbohydrate 24 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 114 mg, Fiber 1 g, Sugar 9 g
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk and oats; let soak for 15 minutes.
- In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
HEALTHY OATMEAL MUFFINS
These golden muffins have flavour mixtures of oatmeal and peanut, with the sweetness of raisins. These are not a particularly sweet muffin - perfect for breakfast, snack or a healthy desert.
Provided by LUv 2 BaKE
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix flours, oats, sugar, baking powder, and cinnamon, set aside.
- In a large bowl, beat egg, molasses, oil, milk, and vanilla.
- Add flour mixture to egg mixture; mix until almost combined; add in raisins and continue to mix until just combined.
- Place an even amount of batter in to 12 medium muffin cups.
- Bake at 400F for 20-25 minutes or until done.
- Let stand in tins for 5 minutes, then remove and place muffins on a rack to cool.
- Serve warm.
Nutrition Facts : Calories 166.4, Fat 4.5, SaturatedFat 0.8, Cholesterol 18, Sodium 113.5, Carbohydrate 28.6, Fiber 2.3, Sugar 11.2, Protein 4.3
WINTER SQUASH SPICE MUFFINS
Make and share this Winter Squash Spice Muffins recipe from Food.com.
Provided by Rita1652
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees.
- Grease muffin tin with butter.
- Mix flour, sugars, spices, baking powder and salt in large bowl.
- Cut in butter with pastry blender (I use food processor pulsing till crumbly) or knives until mixture is like fine crumbs.
- Beat egg in a medium bowl; stir in squash, peel, raisins, and buttermilk.
- Add to flour mixture until just blended.
- Fill muffin cups 3/4 cups full.
- Sprinkle tops with sugar.
- Bake 20-25 minutes until lightly browned and center is done when tested with a toothpick.
- Makes 12 muffins.
- Serve with Pecan Honey Butter recipe#69286 or what ever you like.
Nutrition Facts : Calories 269.5, Fat 8.6, SaturatedFat 5.2, Cholesterol 38.8, Sodium 212.2, Carbohydrate 45.5, Fiber 1.2, Sugar 24.8, Protein 4
GOLDEN OATMEAL MUFFINS
Make and share this Golden Oatmeal Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 35m
Yield 12 muffins (about)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and grease muffin tin.
- In a mixing bowl, combine oatmeal and buttermilk; allow to stand for 5 minutes.
- Add in oil, brown sugar, and egg; stir to mix.
- In another mixing bowl, combine the remaining ingredients; add to oat mixture, stirring just until moistened.
- Distribute batter into prepared muffin tins, filling to the top.
- Bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 193.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 18.4, Sodium 307.8, Carbohydrate 22.5, Fiber 0.9, Sugar 10, Protein 3.4
YELLOW SQUASH MUFFINS
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED SQUASH MUFFINS
When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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