BROWN SUGAR OAT MUFFINS
With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. -Regina Stock, Topeka, Kansas
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.
Nutrition Facts : Calories 192 calories, Fat 7g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 202mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BROWN BUTTER OATMEAL MUFFINS
I made these muffins out of ingredients I usually have on hand in my pantry. The muffins can be customized to use whatever ingredients you have available to you. In addition to being easy to make, these humble muffins get an extra boost of flavor from browned butter.
Provided by Kim
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.
- Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
- Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 222 calories, Carbohydrate 25.2 g, Cholesterol 37.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 5.7 g, Sodium 280.6 mg, Sugar 10.6 g
BROWN SUGAR INSTANT OATMEAL MUFFINS
I was looking for a recipe with both brown sugar and oatmeal and came up with this!! Enjoy!
Provided by ADTC
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- Combine 3 tablespoons flour, brown sugar, and cinnamon in a small bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles coarse crumbs. Reserve.
- Combine 1 3/4 cup flour, white sugar, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the egg, milk, and oil. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Evenly sprinkle streusel topping over muffins.
- Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 30.9 g, Cholesterol 22.2 mg, Fat 7.8 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 202.3 mg, Sugar 12.1 g
OATMEAL MUFFINS
The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.
Provided by Beth McCasland
Categories Bread Milk/Cream Breakfast Brunch Bake Kid-Friendly Back to School Currant Oat Healthy Gourmet Arizona Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine oats and buttermilk and let stand 1 hour.
- Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
- Add egg, sugar and butter to oat mixture, stirring until just combined.
- Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
- Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
BROWN SUGAR CINNAMON OATMEAL MUFFINS
Make and share this Brown Sugar Cinnamon Oatmeal Muffins recipe from Food.com.
Provided by Californian
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Combine oats, flour, salt, baking powder, and cinnamon.
- In a seperate bowl, beat eggs well.
- Melt the butter and add the brown sugar and vanilla.
- Then mix the butter, 1 cup of milk, oil, and eggs into the oat mixture.
- Spoon into greased or sprayed muffin tins and bake 18-20 minutes.
- In a bowl, mix powdered sugar and 2 tablespoons of milk until it forms a glaze.
- Add more milk little by little if needed to get best consistency.
- When the muffins are baked and cooled, drizzle the glaze over top.
Nutrition Facts : Calories 362.6, Fat 15.3, SaturatedFat 6.5, Cholesterol 58.8, Sodium 321.9, Carbohydrate 51.3, Fiber 2.6, Sugar 27.9, Protein 6.2
BROWN SUGAR-OAT CHERRY MUFFINS
Provided by Food Network
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- 1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
- 2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
- 3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
- 4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
- 5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.
BROWN SUGAR MUFFINS
Make and share this Brown Sugar Muffins recipe from Food.com.
Provided by KillerTasteBuds
Categories Breads
Time 23m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cream vanilla, brown sugar and melted butter.
- Add egg and milk.
- In a separate bowl mix flour, baking soda, and salt.
- Add dry ingredients to the creamed mixture.
- Fill each cup of a muffin tin 2/3 full.
- Bake 15 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 233.3, Fat 9, SaturatedFat 5.5, Cholesterol 38.7, Sodium 242.3, Carbohydrate 34.9, Fiber 0.6, Sugar 17.9, Protein 3.4
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