Oatmeal Cherry Applesauce Muffins Recipes

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APPLESAUCE-OAT MUFFINS



Applesauce-Oat Muffins image

These are so good for a winter breakfast when served warm.

Provided by Kelly R.

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 ½ cups instant oatmeal
1 ¼ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
⅛ teaspoon ground cinnamon
½ cup packed brown sugar
1 egg white
1 cup applesauce
½ cup milk
¼ cup instant oatmeal
¼ cup packed brown sugar
⅞ tablespoon ground cinnamon
1 tablespoon melted butter

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside.
  • Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 34.6 g, Cholesterol 3.4 mg, Fat 2 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 169.6 mg, Sugar 16.1 g

APPLESAUCE CINNAMON OAT MUFFINS



Applesauce Cinnamon Oat Muffins image

My grandmother passed this oatmeal muffin recipe down to me, and I'm eager to share it with my children. These down-home oatmeal muffins are tender on the inside and have a crispy topping of oats, brown sugar and cinnamon. I've even added raisins and cranberries to the batter for a different taste. -Hannah Barringer, Loudon, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 10 muffins.

Number Of Ingredients 16

1-1/2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup fat-free milk
3 tablespoons canola oil
1 egg white
TOPPING:
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full., Combine topping ingredients; sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 222 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 265mg sodium, Carbohydrate 37g carbohydrate, Fiber 2g fiber), Protein 5g protein.

CHERRY-OATMEAL MUFFINS



Cherry-Oatmeal Muffins image

I didn't see anything at all like this on Zaar, so I had to share. These low-fat treats from About.com look like they're sure to please! They say fresh Bing cherries work best, but frozen can be used, too. Use soymilk soured with 1 tsp lemon juice or vinegar to make this dairy-free.

Provided by Kree6528

Categories     Quick Breads

Time 33m

Yield 12 muffins

Number Of Ingredients 11

1 cup quick-cooking oats
1 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk or 3/4 cup soured soymilk
1 eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
1/4 cup canola oil
1 teaspoon almond extract
1 cup fresh cherries (do not thaw) or 1 cup frozen cherries, roughly chopped (do not thaw)

Steps:

  • Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper cups.
  • With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Combine buttermilk, egg, oil and almond extract in a small bowl.
  • Make a well in the center of the oat and flour mixture. Add liquid ingredients. Stir until just moist.
  • Fold in chopped cherries.
  • Spoon muffin mixture into muffin pan. Bake for 18-20 minutes.

OATMEAL CHERRY APPLESAUCE MUFFINS



Oatmeal Cherry Applesauce Muffins image

Make and share this Oatmeal Cherry Applesauce Muffins recipe from Food.com.

Provided by Christy M.

Categories     Quick Breads

Time 26m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 13

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 1/4 cups oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tablespoons canola oil
1 large egg, slighlty beaten
3/4 cup dried cherries or 3/4 cup cranberries

Steps:

  • Preheat oven to 375 degrees.
  • Line a 12 cup and a 6 cup muffin pan with paper cases or non stick spray.
  • In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
  • In a medium bowl combine applesauce, buttermilk, sugar, oil and egg.
  • Make a well in dry ingredients and add applesauce mixture.
  • Stir until just moist.
  • Fold in cherries or cranberries.
  • Fill muffin cups 2/3 full.

BROWN SUGAR-OAT CHERRY MUFFINS



Brown Sugar-Oat Cherry Muffins image

Provided by Food Network

Yield Makes 12 muffins

Number Of Ingredients 15

1/2 cup/115 g unsalted butter, melted and cooled to room temperature
2 large eggs
2/3 cup/135 g granulated sugar
3/4 cup/165 g packed brown sugar
1 1/2 cups/210 g frozen or fresh sweet or sour cherries, pitted and chopped
1 1/4 cups/210 g whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup/25 g rolled (not instant) oats
3 tablespoons packed brown sugar
Pinch of ground cinnamon
3 1/2 cups/350 g rolled (not instant) oats
1 1/4 cups/300 ml creme fraeche
1 cup/240 ml whole milk, at room temperature

Steps:

  • 1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
  • 2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
  • 3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
  • 4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
  • 5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.

CRANBERRY-OATMEAL MUFFINS WITH APPLESAUCE



Cranberry-Oatmeal Muffins with Applesauce image

These cranberry-oatmeal muffins are a yummy, not-too-sweet, morning treat with the perfect combination of grainy goodness and tart berries.

Provided by wensaundy

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Cranberry Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

1 cup unsweetened applesauce
⅓ cup canola oil
¼ cup orange juice
1 large egg, slightly beaten
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
½ cup regular oats, uncooked
½ cup dark brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups chopped fresh cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine applesauce, oil, orange juice, egg, and vanilla extract in a large bowl; mix well.
  • Combine whole wheat flour, all-purpose flour, oats, brown sugar, white sugar, cinnamon, baking soda, and salt in another bowl. Add dry mix to wet mix, stirring just until moistened. Gently fold in cranberries; do not overmix. Divide batter evenly between the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed and muffins are light golden brown, 15 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 35.1 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 211.8 mg, Sugar 16.2 g

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