Oatmeal Refrigerator Muffins Recipes

HEALTHY OATMEAL MUFFINS

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
• In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
• Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
• Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.

OATMEAL REFRIGERATOR MUFFINS

Steps:

• In large bowl, stir together oatmeal, bran, oil, brown sugar, molasses, salt and raisins (if using).
• Stir boiling water into the mixture, and let it sit until cooled and oatmeal has softened.
• When the mixture has cooled, stir in the buttermilk, applesauce, and eggs.
• In separate bowl, stir together the whole wheat flour, baking soda, and baking powder.
• Pour bran mixture over flour and stir gently until all the flour has been moistened. Try not to overmix the batter..
• Store batter in a large storage container in the fridge for up to four weeks.
• Preheat oven to 400 degrees F / 204 degrees C.
• Grease muffin cups or line with paper liners.
• Spoon batter to fill cups ⅔ -3/4 full.
• Bake for 15 minutes or until a toothpick tests clean.
• Remove from oven and let muffins sit in pan for 5 minutes before removing to a cooling rack.

OVERNIGHT REFRIGERATOR OATMEAL

Steps:

• Stir oats, yogurt, and almond milk together in a jar with a lid. Twist lid onto jar and refrigerate, 8 hour to overnight. Stir oatmeal and add banana when ready to eat.

REFRIGERATOR OATMEAL MUFFINS

Steps:

• In a medium bowl, place oats and hot water. Stir and set aside.
• Place all remaining dry ingredients into a large bowl. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
• Pour melted butter into hot oat mixture; stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
• To make 4 muffins muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about ½ cup of mix ins such as berries, grated carrot, chocolate chips, nuts, or dried fruit.
• To make only one muffin, use ¼ cup batter and approximately 2 tablespoons mix ins.
• Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400 for 20 minutes, or until lightly browned.

REFRIGERATOR BRAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups.
• Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
• Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
• Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
• Spoon batter evenly into prepared muffin pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.