Orange Berry Oat Breakfast Muffins Recipes
BLUEBERRY OAT MUFFINS
This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.
Provided by Ricki Ethington
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
- In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
- Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.2 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 167.2 mg, Sugar 11.2 g
BERRY OATMEAL MUFFINS
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Provided by LIZZYLONDON
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g
BLUEBERRY-ORANGE MUFFINS
This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
VERY BERRY ORANGE OAT MUFFINS
Steps:
- Preheat oven to 400°F. Lightly coat 12 muffin cups with cooking spray. Stir together oats and buttermilk in a small bowl and set aside for 5 minutes.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl.
- Grate rind from orange and add to a large bowl. Squeeze 1/2 cup of orange juice and add it to the rind. Whisk in sugar, oil, and egg until mixture is smooth. Blend in oatmeal mixture, followed by the flour mixture. Stir until ingredients are combined, then gently fold in berries. Spoon batter into prepared muffin tins.
- Bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BERRY ORANGE OAT MUFFINS
Make and share this Berry Orange Oat Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400º.
- Combine oats and buttermilk in a bowl and mix well.
- Mix the whole wheat flour, baking powder, baking soda and cinnamon together in another bowl.
- Grate the zest from the orange into another bowl.
- Squeeze enough juice from the orange to measure 1/2 cup and add to the orange zest.
- Whisk the sugar, oil, and egg into the orange juice mixture until mixed.
- Stir in the oats mixture.
- Add the flour mixture and mix until just moistened.
- Fold in the blueberries and cranberries.
- Spoon the batter into muffin cups sprayed with cooking spray.
- Bake for 15 minutes or until the muffins test done.
Nutrition Facts : Calories 164.6, Fat 5.7, SaturatedFat 0.7, Cholesterol 18.6, Sodium 115.3, Carbohydrate 25.9, Fiber 2.8, Sugar 11.9, Protein 4.1
CONTEST-WINNING ORANGE BLUEBERRY MUFFINS
With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats.
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange zest., Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 304 calories, Fat 15g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE, BERRY & OAT BREAKFAST MUFFINS
Make and share this Orange, Berry & Oat Breakfast Muffins recipe from Food.com.
Provided by Chef mariajane
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease or line a 12-cup muffin tray with paper liners.
- In a large bowl, combine first 7 ingredients. In a smaller bowl, whisk together orange juice, liquid eggs and oil; pour over dry ingredients; Stir together just until moistened.
- Spoon half of the batter evenly into the muffin cups (about 1/3 full). Drop 1 teaspoons of jam in center of batter in each muffin cup. Top evenly with remaining batter and place a final 1/2 teaspoons jam on top of each muffin. With a knife, drag the tip from center outward in a circular motion to create a marbled effect.
- Bake for 20 minutes or until tops are firm to the touch. Remove from oven and cool for 10 minutes before removing from tray.
Nutrition Facts : Calories 217.3, Fat 7, SaturatedFat 0.6, Cholesterol 0.1, Sodium 226.3, Carbohydrate 35.8, Fiber 1.9, Sugar 17.4, Protein 3.9
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