BLUEBERRY-ORANGE MUFFINS
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
SASKATOON BERRY OAT MUFFINS
Saskatoon berries are a nice alternative to blueberries, with a slightly tart bite to them. They taste great in this oat muffin recipe.
Provided by Melanie McClare
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan.
- Stir oats and milk together in a small bowl; set aside.
- Whisk flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Whisk vegetable oil and egg together in a separate bowl; stir egg mixture into flour mixture just until batter is combined.
- Fold oat mixture into batter; fold in saskatoon berries. Divide batter evenly into the prepared muffin cups; sprinkle muffins with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pans 10 minutes. Serve warm or cool completely on a wire rack.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 27.4 g, Cholesterol 16.7 mg, Fat 10.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 1.6 g, Sodium 175 mg, Sugar 11.5 g
CONTEST-WINNING ORANGE BLUEBERRY MUFFINS
With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; 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 pans to wire racks. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
BERRY OATMEAL MUFFINS
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Provided by LIZZYLONDON
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g
ORANGE OATMEAL MUFFINS
These are moist muffins with a hint of orange flavoring in it. I received this recipe from my great aunt at the time I was married.
Provided by Doreen Wetheral
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
- In a small bowl soak oats in orange juice and water for 15 minutes.
- In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
- In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
- Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.
Nutrition Facts : Calories 246.9 calories, Carbohydrate 39.3 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.5 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 361.8 mg, Sugar 23.7 g
BERRY ORANGE OAT MUFFINS
Make and share this Berry Orange Oat Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400º.
- Combine oats and buttermilk in a bowl and mix well.
- Mix the whole wheat flour, baking powder, baking soda and cinnamon together in another bowl.
- Grate the zest from the orange into another bowl.
- Squeeze enough juice from the orange to measure 1/2 cup and add to the orange zest.
- Whisk the sugar, oil, and egg into the orange juice mixture until mixed.
- Stir in the oats mixture.
- Add the flour mixture and mix until just moistened.
- Fold in the blueberries and cranberries.
- Spoon the batter into muffin cups sprayed with cooking spray.
- Bake for 15 minutes or until the muffins test done.
Nutrition Facts : Calories 164.6, Fat 5.7, SaturatedFat 0.7, Cholesterol 18.6, Sodium 115.3, Carbohydrate 25.9, Fiber 2.8, Sugar 11.9, Protein 4.1
ORANGE BLUEBERRY MUFFINS
I got this recipe years ago, and it is still a family favorite. Blueberries are grown right here in the Midwest, and they have a delicious flavor. As an added bonus, not only are these muffins tasty, they're nutritious, too!
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Combine the oatmeal and orange juice; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs. Stir just until ingredients are moistened. Carefully fold in berries and orange zest. , Fill greased muffin cups three-fourths full. Combine walnuts, sugar and cinnamon. Sprinkle over top. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY OAT MUFFINS
This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.
Provided by Ricki Ethington
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
- In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
- Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.2 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 167.2 mg, Sugar 11.2 g
BLUEBERRY NUT OAT BRAN MUFFINS
This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!
Provided by Kristi
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
- In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
- Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 5.6 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 396.7 mg, Sugar 14.6 g
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BLUEBERRY ORANGE BRAN MUFFIN
Moist and delicious. The blueberry orange touch add a special taste to ordinary bran muffins.
Provided by THE HOOVE
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 24.4 g, Cholesterol 20.5 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 9.7 g
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