Cooked Oatmeal Muffins Recipe Recipes Recipe Cards

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BEST OATMEAL MUFFINS



Best Oatmeal Muffins image

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

⅓ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
¼ cup all-purpose flour
¼ cup firmly packed brown sugar
2 tablespoons chilled margarine or butter, cut into pieces
1 ½ cups all-purpose flour
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
⅓ cup firmly packed brown sugar
1 tablespoon baking powder
1 cup skim milk
¼ cup canola oil
1 egg, lightly beaten
1 teaspoon vanilla extract

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

QUICK AND EASY OATMEAL MUFFINS



Quick and Easy Oatmeal Muffins image

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

2 eggs
⅔ cup brown sugar
½ cup vegetable oil
½ cup milk
1 cup all-purpose flour
¾ cup instant oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt

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

EASY OATMEAL MUFFINS



Easy Oatmeal Muffins image

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

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

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

LEFTOVER COOKED OATMEAL MUFFINS



Leftover Cooked Oatmeal Muffins image

This is a great recipe for using up leftover cooked oatmeal in the fridge! Perfect for breakfast with just a little butter. I usually put raisins, cinnamon, nutmeg and cloves in my oatmeal beforehand, which adds a great flavor to the muffins!

Provided by SavedbyGrace

Categories     Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla

Steps:

  • In a large bowl, combine flour, brown sugar, baking powder and baking soda.
  • In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
  • Add to dry ingredients and stir just until moistened.
  • The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
  • Spoon batter into 12 greased muffin cups.
  • Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

PERFECT LEFTOVER OATMEAL MUFFINS



Perfect Leftover Oatmeal Muffins image

You might even want to make some oatmeal if you don't have any leftover. I've made this as small bundt cake as well, when my muffin tin went missing, with tasty results. If your oatmeal is on the thin side, use a tiny bit more flour. The nuts, dried fruit/chocolate, and spices are obviously flexible. Cinnamon would be a good addition. Maybe cardamom or ginger?

Provided by Mudflower

Categories     Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 eggs
1/3 cup butter, melted
1/2 cup applesauce or 1/2 cup about the amount in a snack size applesauce
1 cup oatmeal, cooked and on the thick side
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup brown sugar
1 cup walnuts, chopped
1/2 cup dried cranberries, raisins, chocolate chips, etc...up to a cup and a half if you REALLY like them
1 cup flour (I use whole wheat, but white is fine)
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

  • Mix ingredients, up to and including cranberries, together in a large bowl. Stir these ingredients together very well.
  • Mix the last three ingredients (flour, baking soda, baking powder) in a measuring cup, then incorporate them into the wet ingredients swifty and without stirring past the point that all is combined (as you would do for any muffins).
  • Grease muffin tins, cups, or bundt pan (I use Pam baking spray or a very nonstick muffin tin). Fill about 2/3 full, maybe slightly more.
  • Bake until golden brown and a toothpick inserted in center comes out clean.

OLD FASHIONED OATMEAL MUFFIN



Old Fashioned Oatmeal Muffin image

These muffins are moist, delicious and chock full of fiber! This recipe is adapted from one I found in a 1950's version of the Betty Crocker cook book. The base is so versatile you can add anything you want, or nothing at all.

Provided by katlienc

Categories     Breakfast

Time 1h50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup old-fashioned oatmeal
1 cup nonfat milk
2 teaspoons white vinegar
1/3 cup unsalted butter
1/2 Splenda Sugar Blend for Baking
1 tablespoon molasses
1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Steps:

  • Gather up 3 bowls.
  • In the first bowl (this should be the largest bowl), place 1 cup of Old Fashioned Oats. Pour the milk into the measuring cup and add the vinegar or lemon juice to the milk. Mix it a little bit then pour into the bowl with the oats. Stir to be sure the oats are relatively evenly coated. Let stand for at least an hour, grab your keys and take a stroll around the neighborhood, or watch a little TV.
  • In the second bowl, mix 1/3 cup softened butter (or shortening--but I prefer the buttery taste), 1/2 cup Splenda for Baking, 1 tablespoon of Molasses (you can substitute brown sugar for both the Splenda and Molasses) and 1 egg.
  • In the third bowl, sift 1/2 cup All purpose flour, 1/2 Whole Wheat Flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt together.
  • After the oats have soaked for an hour, gently fold the butter/sugar mixture and the flour mixture into the oats alternatively. You may add additional ingredients. Raisins and Walnuts are good. I have put chocolate chips in with a very nice result. I have also used Ghiadelli White Chocolate Chips and a couple chopped macadamia nuts.
  • Spray some Pam into the bottom of a muffin tin. You can of course also use muffin tin liners. Fill each cup a 2/3 full.
  • Bake in a 400 degree oven (preheated) for 20 to 25 minutes.
  • Cool off and enjoy.
  • Allowable substitutions in the recipe are as follow: *You may substitute Lemon Juice for White Vinegar to "sour" the milk. *You may substitute Shortening for Butter or you can substitute unsweetened Apple Sauce for the butter. *You may substitute Brown Sugar for both the Splenda and Molasses.

BREAKFAST OATMEAL MUFFINS



Breakfast Oatmeal Muffins image

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

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

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 :

EASY OATMEAL MUFFINS



Easy Oatmeal Muffins image

Make and share this Easy Oatmeal Muffins recipe from Food.com.

Provided by kikyo7734

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

1 cup nonfat milk
1 cup quick-cooking oats
2 egg whites
1/4 cup applesauce, unflavored
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt

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 whites and applesauce; 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 94.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 130.7, Carbohydrate 18.9, Fiber 1, Sugar 5.4, Protein 3.5

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