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
QUICK AND EASY OATMEAL MUFFINS
My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.
Provided by DustyMoe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease 12 muffin cups.
- Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
- Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
- Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 19.9 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 124.3 mg, Sugar 8.5 g
RAISED OATMEAL MUFFINS
I think this recipe comes courtesy of Quaker Oats. It is in my "to try" file, which is growing by epic proportions. NOTE: Prep time includes rising time.
Provided by Sweet PQ
Categories Yeast Breads
Time 2h18m
Yield 24 muffins
Number Of Ingredients 9
Steps:
- Soften the yeast in the lukewarm water (it should feel comfortable on your wrist).
- Pour the scalded milk over the shortening, sugar, and salt, stirring until shortening melts. Cool to lukewarm.
- Beat in 1 cup of the flour and the softened yeast. Stir in the oats and remaining flour (the batter will be runny).
- Cover and let rise until double in size, about 1 hour.
- Add the eggs and stir the batter down.
- Coat the muffin tins with cooking spray (or grease). Do NOT use paper liners! Fill the tins 1/2 full and brush the tops with melted margarine.
- Cover and let rise in a warm place until nearly double in size (about 45 minutes.
- Bake in a preheated 400* oven for 18-20 minutes, or until golden. Brush tops with butter and serve warm.
Nutrition Facts : Calories 140.6, Fat 5.6, SaturatedFat 1.6, Cholesterol 19.8, Sodium 209, Carbohydrate 19, Fiber 0.8, Sugar 3.1, Protein 3.4
OATMEAL MUFFINS
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.
OATMEAL RAISIN MUFFINS
Whenever I share these spiced muffins, they're snapped up in a hurry.-Clyde Blount, Pearl, Mississippi
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
FEEL-GOOD MUFFINS
This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats - perfect for breakfast on-the-go or as an afternoon pick-me-up
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.
- Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.
- Fold the prunes and nuts into the mixture.
- Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.
Nutrition Facts : Calories 478 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.66 milligram of sodium
RAISED OATMEAL MUFFINS
Make and share this Raised Oatmeal Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Yeast Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Add sugar and salt to scalded milk and set aside to cool. Dissolve yeast in the lukewarm milk and set aside. Place the cooked oatmeal in a bowl and mix well with the flour. Add the milk and yeast mixture, and finally the milk mixed with sugar and salt. Beat the mixture throughly, then cover the bowl and let rise overnight. The following morning grease a muffin pan (or ramekins, muffin rings placed in a baking pan, or a cast iron gem pan) and fill each cup 2/3 full.
- Preheat the oven to 350°F (180°C) and leave the filled pan on the stove to warm up. The muffins batter will rise quickly: when the batter fills the cups to the top it is ready to bake. Bake for about 25-30 minutes.
- These muffins stay fresh for a long time thanks to both a slow fermentation and the cooked oatmeal. They also freeze well.
Nutrition Facts : Calories 136.1, Fat 1.2, SaturatedFat 0.5, Cholesterol 2.9, Sodium 138.6, Carbohydrate 27.1, Fiber 1, Sugar 4.2, Protein 3.9
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BLUEBERRY OATMEAL MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (637)Category Breakfast
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
BEST OATMEAL MUFFINS - I HEART EATING
From ihearteating.com
Ratings 242Calories 261 per servingCategory Breakfast
- Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
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