Wholewheatoatmealmilletmuffins Recipes

BEST OATMEAL MUFFINS

Steps:

• Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
• For streusel, in small bowl, combine oats, flour and sugar; mix well.
• Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
• For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
• In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
• Bake 18 to 20 minutes or until golden brown.
• Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

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.

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.

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 MUFFINS

Steps:

• Mix oats and buttermilk. Let stand for 20 minutes.
• Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
• Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
• In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
• Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.

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.

WHOLE WHEAT OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Cream butter and brown sugar together with an electric mixer in a large bowl. Add yogurt, egg, and vanilla; beat until smooth.
• Mix flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Gradually beat dry ingredients into the creamed mixture until well mixed. Stir in oats and chocolate chips. Distribute the batter evenly between the 12 muffin cups, filling each at least 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes. Cool the muffins in the pan on a wire rack for 5 minutes before removing the muffins to cool on the rack completely.

OATMEAL MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
• Pour batter into greased muffin tin, filling each tin about ⅔ full.
• Top each muffin with toppings.
• Bake for about 30 minutes or until a toothpick comes out clean.
• Enjoy!