Oatmeal Millet Muffins Recipes

MILLET MUFFINS

A lightly sweetened, extremely yummy muffin.

Provided by HIMEESGIRL

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 25m

Yield 16

Number Of Ingredients 9

Millet Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 24.8 g, Cholesterol 12.2 mg, Fat 7.7 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 268.4 mg, Sugar 9.6 g

Ingredients

2 ¼ cups whole wheat flour
⅓ cup millet
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
½ cup vegetable oil
½ cup honey

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

Easy Oatmeal Muffins image

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

Ingredients

1 cup milk
1 cup quick cooking oats
1 egg
¼ cup vegetable oil
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt

OATMEAL MUFFINS

Provided by Food Network

Categories side-dish

Time 2h

Yield 10 muffins

Number Of Ingredients 13

Oatmeal Muffins image

Steps:

Combine the oats and milk in a large bowl and let stand 30 minutes.
Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

Ingredients

1 1/2 cups old-fashioned rolled oats
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup lightly packed brown sugar
1/4 cup diced dried apricots
1/3 cup white chocolate chips
1/4 cup dried cranberries

BUTTERMILK OATMEAL MUFFINS

These delicious buttermilk muffins were a significant part of the first dinner I had with my wife when we were courting. She's an excellent cook, and that first meal was truly a gourmet's delight. Now whenever she plans a menu and asks for my suggestions, I make sure these muffins are on it. -Robert Luebke, Appleton, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 8 muffins.

Number Of Ingredients 9

Buttermilk Oatmeal Muffins image

Steps:

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 229 calories, Fat 9g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

BREAKFAST OATMEAL MUFFINS

When we were farming and raising our three children-now all grown-oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They freeze well, too, and keep moist...I take them to our church bake sales. These days, I also have half a dozen grandchildren to make my muffins for.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Breakfast Oatmeal Muffins image

Steps:

In a large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins and vanilla; add to dry ingredients and stir just until moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake at 350° for 18 minutes or until the muffins test done.

Nutrition Facts :

Ingredients

1 cup all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup leftover oatmeal
1 cup raisins
1 teaspoon vanilla extract

WHOLE WHEAT OATMEAL MILLET MUFFINS

Sweet and delightfully crunchy. I adapted this recipe from one I found somewhere else on the internet - used honey instead of white sugar, wholewheat flour instead of all-purpose, cut down the brown sugar and boosted the millet content. The original recipe didn't contain any baking powder, which I found suspicious (?), so I added that in. I toasted the millet ahead of time, but can't say as it made much difference in the flavour (which is primarily vanilla-y and oaty)--the millet seeds do add a nice cake sprinkle-like crunch to things though. This is half of a recipe that was supposed to make 12 muffins, but the 6 muffins I got out of my version were a little on the large side--for medium-sized muffins, maybe stretch the batter out over 8-10 muffin cups. My muffins took an extra few minutes in the oven and still ended up being a bit moist in the middle, but maybe that's because the muffins were large and because I was using the toaster oven...?

Provided by Pepita

Categories Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 11

Whole Wheat Oatmeal Millet Muffins image

Steps:

Preheat the oven to 350°F.
Pour boiling water over the oats, cover, and let stand 20 minutes; cool.
Sift together the flour, baking powder and baking soda.
In a separate bowl, combine oil, honey and brown sugar. Add the vanilla and the egg and beat until well blended.
Add the cooled oatmeal to the wet ingredients and stir well to blend.
Add wet to dry ingredients and stir.
Stir in the millet.
Spoon the batter into the muffin cups, filling about 2/3 full.
Bake for 15-20 minutes.

Nutrition Facts : Calories 173.2, Fat 5.9, SaturatedFat 0.6, Cholesterol 17.6, Sodium 50.5, Carbohydrate 27.2, Fiber 2.5, Sugar 10.3, Protein 3.8

Ingredients

2/3 cup boiling water
1/2 cup uncooked oats
1/4 cup canola oil
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
7/8 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup hulled millet seed

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MILLET MUFFINS, GLUTEN-FREE OR NOT | ALEXANDRA'S KITCHEN

Web Aug 31, 2013 Inspired by this recipe in Bon Appetit Original recipe hails from Tazzaria Notes: • If you don’t have millet, make these oatmeal …
From alexandracooks.com
4.6/5 (10)
Category Muffin
Cuisine American
Total Time 55 mins

Preheat oven to 375°F. Spray a standard muffin pan (12-cup) with nonstick spray or line them with paper muffin liners. Whisk oats, flour, sugars, baking soda and salt together. Add buttermilk, oil, egg, vanilla and millet. Whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Batter will be on the wet side. Divide batter among prepared muffin cups, filling each one no more than 3/4 full.
Bake muffins until tester inserted into center comes out clean, 25 to 30 (maybe as many as five minutes longer) minutes. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

Oatmeal Millet Muffins Recipes

MILLET MUFFINS

A lightly sweetened, extremely yummy muffin.

EASY OATMEAL MUFFINS

A simple but delicious recipe for oatmeal muffins.

OATMEAL MUFFINS

BUTTERMILK OATMEAL MUFFINS

BREAKFAST OATMEAL MUFFINS

WHOLE WHEAT OATMEAL MILLET MUFFINS

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