MAPLE BROWN SUGAR OATMEAL MUFFINS
I took my favorite oatmeal flavor - maple and brown sugar - and turned it into a muffin!
Provided by Ash
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add applesauce, maple syrup, egg, and vanilla extract; mix well.
- Combine flour, walnuts, oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add to the butter mixture, stirring just until all ingredients are moistened.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Allow to cool in the tin for several minutes before removing.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 25.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 187.9 mg, Sugar 13.8 g
BROWN SUGAR OAT MUFFINS
With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. -Regina Stock, Topeka, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.
Nutrition Facts : Calories 192 calories, Fat 7g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BROWN SUGAR INSTANT OATMEAL MUFFINS
I was looking for a recipe with both brown sugar and oatmeal and came up with this!! Enjoy!
Provided by ADTC
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
- Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
- Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 30.9 g, Cholesterol 22.2 mg, Fat 7.8 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 202.3 mg, Sugar 12.1 g
MAPLE AND BROWN SUGAR MAGIC MUFFINS
These are a welcome break from the muffins we all know so well - they are easy to make and I never have to worry that my teens are running out without breakfast when I make these, as these are a big hit with them. The recipe comes from the Malt-o-meal Hot Wheat Cereal (Maple & Brown sugar flavor) box. These muffins are best when just made and still warm with a little butter if you like - they tend to be a bit on the dry side if not eaten the same day - but normally they are all eaten before this happens!
Provided by Heart N Soul
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Blend all dry ingredients in a large mixing bowl.
- Add all Remaining ingredients.
- Stir until moistened (batter seems to NOT have lumps).
- Spoon batter into paper-lined or greased muffin pans, filling cups 3/4 full.
- Bake for 18 to 20 minutes or until center is firm to touch.
MAPLE OATMEAL MUFFINS
These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.
Provided by Kater
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease bottoms only of 12 muffin cups or line with paper baking cups.
- In large bowl, combine oats and milk; let stand 5 minutes.
- Add syrup, butter and egg; blend well.
- Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
- Fill greased muffin cups 2/3 full.
- Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
- Remove immediately from pan. Serve warm.
- Note: For mini muffins, bake 8-10 minutes or until done.
Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8
MAPLE OATMEAL MUFFINS
Categories Bread Dairy Breakfast Brunch Bake Low Fat Quick & Easy Back to School Oat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).
- Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.
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