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.
QUICK AND EASY OATMEAL MUFFINS
My mom used to make these on the weekends and the whole house smelled delicious. Great for kids, and I usually serve them with applesauce.
Provided by DustyMoe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease 12 muffin cups.
- Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
- Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
- Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 19.9 g, Cholesterol 31.8 mg, Fat 10.6 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 124.3 mg, Sugar 8.5 g
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
IRISH OATMEAL MUFFINS
From The Breakfast Book by Marion Cunningham, posted for ZWT III. These sound great, though you have to plan ahead. I plan to try these very soon.
Provided by pattikay in L.A.
Categories Quick Breads
Time 6h40m
Yield 24 muffins
Number Of Ingredients 8
Steps:
- Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
- Stir well, cover and let rest in the refrigerator.
- Preheat the oven to 400. Grease the muffin tins.
- Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
- Add the sugar and beat till smooth and well blended.
- Add the buttermilk-oatmeal mixture.
- Add the flour, baking soda, salt and oil.
- Beat till batter is well mixed.
- Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
- Either remove the muffins from the tins and cool on racks or serve hot from the pan.
Nutrition Facts : Calories 91.4, Fat 2.1, SaturatedFat 0.5, Cholesterol 16.3, Sodium 179, Carbohydrate 16, Fiber 1.2, Sugar 7.7, Protein 2.8
OVERNIGHT OATMEAL MUFFINS
from Cooking Light Annual Recipes 2003 Copyright 2002. I've tried this 2x, and both times, it came out aweful because its sticks pretty bad (to liners and muffin tin). The flour structure wasn't sturdy enought that everytime they came out, the center turned flat. Anyone up for the challenge of reviving these? Ü
Provided by fawn512
Categories Quick Breads
Time 35m
Yield 24 mini muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Lightly spoon flour into dry measuring cups, level with a knife. Place buttermilk mixture, flour and next 6 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
- Spoon ¼ cup batter into each of 24 muffin cups coated with cooking spray.
- Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; place on a wire rack.
Nutrition Facts : Calories 103.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 18.4, Sodium 195, Carbohydrate 18.1, Fiber 1.7, Sugar 7.7, Protein 3.4
BLUEBERRY MUFFIN OVERNIGHT OATS RECIPE BY TASTY
Here's what you need: quaker rolled oat, fresh pasteurized milk, natural yogurt, blueberry, nutmeg
Provided by Tasty
Categories Breakfast
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add all of the ingredients except for the blueberries in a clean mason jar.
- Stir everything together.
- Add the blueberries, whole.
- Put a lid on the mason jar and refrigerate overnight 40°F (5°C).
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 73 grams, Fat 7 grams, Fiber 10 grams, Protein 15 grams, Sugar 21 grams
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