HEALTHY-ISH IRISH OATMEAL COOKIES
On the back of a McCann's® Quick Cooking Irish Oatmeal box I noticed a recipe for 'Irish Oatmeal Cookies.' I more or less followed the recipe substituting things here and there, and the results were über-delicious. Perfect for a coffee or tea break snack or breakfast. I would have added some cinnamon if my hubby didn't dislike that flavor so much. Please try it! Here's what I did.
Provided by Jackie.d.c.
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 18 muffin cups with coconut oil.
- Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
- Beat 1 egg and vanilla extract into the coconut oil mixture.
- Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
- Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
- Spoon dough into prepared muffin cups to about half full.
- Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 33.7 g, Cholesterol 20.7 mg, Fat 18.7 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.4 g, Sodium 208.9 mg, Sugar 16.4 g
IRISH OATMEAL MUFFINS
From The Breakfast Book by Marion Cunningham, posted for ZWT III. These sound great, though you have to plan ahead. I plan to try these very soon.
Provided by pattikay in L.A.
Categories Quick Breads
Time 6h40m
Yield 24 muffins
Number Of Ingredients 8
Steps:
- Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
- Stir well, cover and let rest in the refrigerator.
- Preheat the oven to 400. Grease the muffin tins.
- Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
- Add the sugar and beat till smooth and well blended.
- Add the buttermilk-oatmeal mixture.
- Add the flour, baking soda, salt and oil.
- Beat till batter is well mixed.
- Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
- Either remove the muffins from the tins and cool on racks or serve hot from the pan.
Nutrition Facts : Calories 91.4, Fat 2.1, SaturatedFat 0.5, Cholesterol 16.3, Sodium 179, Carbohydrate 16, Fiber 1.2, Sugar 7.7, Protein 2.8
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
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 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.
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.
OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: banana, egg, vanilla extract, almond milk, maple syrup, greek yogurt, rolled oats, baking powder, cinnamon, salt, strawberry, blueberry, apple, dark chocolate chip, nut, dried cranberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
- Pour batter into greased muffin tin, filling each tin about ⅔ full.
- Top each muffin with toppings.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 58 grams, Fat 4 grams, Fiber 5 grams, Protein 10 grams, Sugar 26 grams
OVERNIGHT IRISH OATMEAL
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Pour uncooked oats into a small saucepan and cover with cold water. Leave covered overnight to soak.
- In the morning, place the saucepan over low heat and cook the oatmeal, uncovered, for 7 to 10 minutes, stirring occasionally.
- Serve hot, topped with fresh berries, brown sugar and a splash of skim milk.
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