Oatmeal Millet Muffins Recipes

MILLET MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
• In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
• Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

EASY OATMEAL MUFFINS

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.

OATMEAL MUFFINS

Steps:

• Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray, or line them with paper muffin liners. (Note: I baked off these muffins in paper-lined ramekins. It worked beautifully.)
• Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Divide batter among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

PUMPKIN MILLET MUFFINS

Steps:

• Pre-heat oven to 350°F.
• Line a muffin pan with baking cups or grease (baking spray works well).
• Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.
• Stir in the rolled oats.
• Heat a dry skillet and toast the millet until lightly browned.
• Toast the pumpkin seeds and add with the millet to the wet ingredients.
• In a separate bowl mix the dry ingredients.
• Add this mixture to the wet mixture.
• Avoid overstirring as the muffins will come out tough.
• Fill the muffin cups and sprinkle with pumpkin seeds.
• Bake for 25 minutes or until a toothpick comes out clean.

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.

WHOLE WHEAT OATMEAL MILLET MUFFINS

Steps:

• Preheat the oven to 350°F.
• Pour boiling water over the oats, cover, and let stand 20 minutes; cool.
• Sift together the flour, baking powder and baking soda.
• In a separate bowl, combine oil, honey and brown sugar. Add the vanilla and the egg and beat until well blended.
• Add the cooled oatmeal to the wet ingredients and stir well to blend.
• Add wet to dry ingredients and stir.
• Stir in the millet.
• Spoon the batter into the muffin cups, filling about 2/3 full.
• Bake for 15-20 minutes.

MAPLE OATMEAL MUFFINS

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.

OATMEAL MILLET MUFFINS

Steps:

• Preheat the oven to 350. Butter 12 muffin cups.
• Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool.
• Sift together the flour, baking soda and salt.
• In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended.
• Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet.
• Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean.
• Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well.