Amazing Oatmealww Muffins Add Any Fruit You Like Recipes
BEST OATMEAL MUFFINS
These oatmeal muffins with a streusel topping make a delicious grab-and-go breakfast or after-school snack.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, in small bowl, combine oats, flour and sugar; mix well.
- Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
- For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
- In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 18 to 20 minutes or until golden brown.
- Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 31.9 g, Cholesterol 15.9 mg, Fat 7.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 160.6 mg, Sugar 11.7 g
OATMEAL MUFFINS
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Provided by Beth McCasland
Categories Bread Milk/Cream Breakfast Brunch Bake Kid-Friendly Back to School Currant Oat Healthy Gourmet Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats and buttermilk and let stand 1 hour.
- Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
- Add egg, sugar and butter to oat mixture, stirring until just combined.
- Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
- Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
AMAZING OATMEAL/WW MUFFINS ADD ANY FRUIT YOU LIKE
My MIL gave me this recipe, it uses old fashioned rolled oats, yogurt, and ww flour, no white flour at all. Extremely moist, lots of flavor
Provided by SZNB1986
Categories Quick Breads
Time 27m
Yield 12 large, 12 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 400 degrees.
- soak yogurt and oats while you assemble the rest.
- sift dry ingredients (not sugar) together.
- stir one at a time into rolled oat and yogurt mixture: egg, then oil, then sugar, mix well.
- sift over dry ingredients, add fruit and fold in just to barely mix.
- bake 20 minutes.
Nutrition Facts : Calories 177.6, Fat 6.3, SaturatedFat 1.3, Cholesterol 18.1, Sodium 296.4, Carbohydrate 28.1, Fiber 2, Sugar 15.6, Protein 3.5
" ADD IN ANYTHING" MUFFINS!
This is a never-fail muffin recipe, it's a blank canvas for anything you can dream up! I like coconut and canned chopped pineapple that has been well drained! You choose what you want to add in! If you like a sweet muffin add in more sugar.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees.
- Set oven rack to second-lowest position.
- Grease 12 regular size muffin tins or line with paper muffin liners.
- In a bowl sift together flour, 1/2 cup plus 2 tablespoons sugar, baking powder, baking soda and salt.
- In another bowl whisk together melted butter with sour cream, egg and vanilla or almond extract.
- Stir in the butter mixture (along with any ingredients you might be adding) into the flour mixture; stir with a wooden spoon JUST until combined.
- Divide the batter between each muffin tin.
- If you want you can sprinkle with a topping.
- Bake for about 20 minutes or until muffins test done.
Nutrition Facts : Calories 209.3, Fat 12, SaturatedFat 7.2, Cholesterol 45.8, Sodium 209.3, Carbohydrate 23.1, Fiber 0.4, Sugar 11.2, Protein 2.6
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