Lighter But Scrumptious Oatmeal Raisin Muffins Recipes

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray 12 cup muffin pan.
• Combine oats and milk in a small bowl, let stand.
• Sift together the flours and all dry ingredients.
• Mix together the egg, sugar, applesauce, and vanilla.
• Mix the oats and milk mixture into the egg mixture.
• Fold in the dry ingredients.
• Fold in raisins.
• Transfer into prepared pan.
• Bake 15 to 20 minutes for muffin tin.
• Take out, ENJOY!

Steps:

• Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
• Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
• Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
• Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
• Divide batter evenly into the prepared muffin tin.
• Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

Steps:

• In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Heat oven to 400 degrees. Grease 12 muffin cups.
• In mixing bowl, combine all dry ingredients; mix well.
• In large bowl, combine all wet ingredients; blend well.
• Stir in dry ingredients, just until moistened. Stir in raisins.
• Spoon batter into prepared muffin cups, filling 2/3 full.
• Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from pans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 10 muffin cups.
• In a medium bowl, combine eggs and bananas. In a separate bowl, mix together flour, salt, sugar and baking soda. Stir banana mixture into flour mixture. Fold in walnuts if desired. Pour batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, combine rolled oats and milk. Set aside to soak.
• Grease 12 muffin cups; set aside.
• Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
• In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
• Stir until dry ingredients are just moistened; don't over mix.
• Divide batter among the 12 cups.
• Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
• Can be served hot or cold.

Steps:

• Combine the oats and buttermilk and let stand 30 minutes.
• Sift together the flour, baking powder, salt, baking soda and cinnamon.
• Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
• Stir until just combined.
• The batter will be lumpy.
• Fold in the raisins.
• Spoon into a muffin tin about 2/3 full.
• Bake at 400º F for 15 to 20 minutes.