Steel Cut Oatmeal And Blueberry Muffins Recipes

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS

Steel-Cut Oatmeal and Blueberry Muffins image

If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.

Provided by Martha Rose Shulman

Categories breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour

Steps:

Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams

OATMEAL BLUEBERRY MUFFINS

Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

STEEL-CUT OAT MUFFINS

Steel-Cut Oat Muffins image

I've had this muffin recipe for a while so I cannot remember how I got it, but it is good! The steel-cut oats have a nuttier texture like bulgur wheat.

Provided by DCREWS21

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
1 cup steel-cut oats
1 cup milk
1 egg
3 tablespoons vegetable oil
2 tablespoons pureed prunes
1 cup wheat flour, sifted
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
Place oats into a bowl and add milk. Let stand 10 minutes.
Mix egg, oil, and prunes together in a bowl. Add oat mixture and stir to combine.
Combine flour, sugar, baking powder, and salt in a bowl and mix well. Pour flour mixture into oat mixture and stir batter gently until just blended.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a thin knife inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 23.4 g, Cholesterol 15.3 mg, Fat 5.1 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 288.8 mg, Sugar 6.3 g

BLUEBERRY-ALMOND STEEL-CUT OATMEAL

Blueberry-Almond Steel-Cut Oatmeal image

Cook blueberries in butter and mix in maple syrup. Pour the sauce over cinnamon oatmeal and top with toasted almonds.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup steel-cut oats
1 cinnamon stick
Kosher salt
1/2 cup sliced almonds
1 tablespoon unsalted butter
1 cup fresh blueberries
1 tablespoon pure maple syrup, plus more for topping

Steps:

Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the oats, cinnamon stick and 1/2 teaspoon salt. Reduce to a simmer, cover and cook, stirring occasionally to prevent burning and boiling over, until the liquid is mostly absorbed and the oats are tender, 15 to 20 minutes.
Meanwhile, toast the almonds in a medium skillet over medium-high heat, stirring, until light golden, about 3 minutes. Remove to a plate. Add the butter to the skillet and once it melts, stir in the blueberries and cook, stirring, until soft and juicy. Stir in the maple syrup and remove from the heat.
Discard the cinnamon stick from the oatmeal and divide among 4 bowls. Top with the blueberry sauce and toasted almonds. Serve with additional maple syrup on the side.

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