DIANA'S AWESOME OATMEAL MUFFINS
Full of the good stuff- and you get to choose what the good stuff is! This is good for people with juicers, too, because you can use your juice pulp for the pulp called for in the recipe. Credit goes to the wonderful "Diana in Wisconsin" of the Simple Living Discussion Forums. Cook time includes soak time for the oatmeal. I'm sure you could also add about 1/2 cup fruit, raisins or nuts too. These are also vegan, as long as you don't use dairy for the liquid. You can add a Tbs or two of sugar if you want a little sweetness.
Provided by Roosie
Categories Quick Breads
Time 45m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Soak oatmeal in liquid until softened, about 10-15 minutes.
- Add fruit pulp and mix.
- Stir in salt, soda and baking powder.
- Add flour and stir to blend- Don't over stir!
- Bake until lightly browned and a toothpick inserted into the center of one of the muffins comes out clean, about 15 minutes.
- These freeze well.
Nutrition Facts : Calories 96, Fat 0.8, SaturatedFat 0.1, Sodium 180.2, Carbohydrate 19.6, Fiber 1.5, Sugar 0.1, Protein 2.7
STRAWBERRY CINNAMON OATMEAL MUFFINS
Start your day with these delightful, flavorful strawberry muffins!
Provided by SCONESANDTEA
Categories Muffins
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
- Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 22.7 g, Cholesterol 16.3 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 220 mg, Sugar 9.7 g
OATMEAL MUFFINS (NO FLOUR AT ALL!)
Make and share this Oatmeal Muffins (No Flour at All!) recipe from Food.com.
Provided by Ana Molina
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven at 450°F.
- Cover 12 muffin bowls with oven-safe paper.
- On a big bowl, mix oatmeal, nuts, raisins, baking powder and salt (if used).
- Add the rest of the ingredients and mix til you have an even mix.
- Put the mix on the muffin bowls and fill 3/4 of each one.
- Bake for 13-15 min or til golden.
Nutrition Facts : Calories 182.9, Fat 6.1, SaturatedFat 1.3, Cholesterol 33.1, Sodium 100.9, Carbohydrate 29.9, Fiber 1.9, Sugar 17.6, Protein 4.2
OATMEAL MAPLE SYRUP MUFFINS
A sweet, yummy, muffin! Try it with real maple syrup if you get a chance but any maple flavor syrup will do! You may also add 1/2 cup of chopped walnuts to this recipe if you wish.
Provided by MY2GRLS
Categories Muffins
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, cream together butter and brown sugar. Beat in maple syrup, egg, cream and vanilla.
- In a separate bowl, stir together flour, oats, baking powder, baking soda, salt and cinnamon. Stir flour mixture into egg mixture just long enough to incorporate. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes. Remove from pans and place on a wire rack to cool before serving.
Nutrition Facts : Calories 209.4 calories, Carbohydrate 28.1 g, Cholesterol 39.6 mg, Fat 9.8 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 5.8 g, Sodium 426.6 mg, Sugar 13.9 g
ONE-BOWL OATMEAL MUFFINS
Yield 12 muffins
Number Of Ingredients 0
Steps:
- Combine milk, vinegar and oats in a large bowl and let stand one hour. Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers. Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter. Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix. Sprinkle add-in and flavorings of your choice and combine muffin batter gently. Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb. Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. *You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe. And here are some recommended additions: 1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips ¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips 1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground ¾ cup Dates, pitted and chopped & ½ cup Pistachios ¾ cup Golden Raisins & ¾ cup grated Carrot Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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