MAPLE OATMEAL MUFFINS
These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.
Provided by Kater
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Grease bottoms only of 12 muffin cups or line with paper baking cups.
- In large bowl, combine oats and milk; let stand 5 minutes.
- Add syrup, butter and egg; blend well.
- Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
- Fill greased muffin cups 2/3 full.
- Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
- Remove immediately from pan. Serve warm.
- Note: For mini muffins, bake 8-10 minutes or until done.
Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8
MAPLE PEAR OATMEAL MUFFINS
While browsing my cookbooks, I found this recipe from the Culinary Institute of America. Have not tried this yet but wanted to keep it here so that I don't forget it. Looks just yummy. (4 points)
Provided by justcallmetoni
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
- Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
- Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
- Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
- Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
- Serve warm or let the muffins finish cooling on a rack.
Nutrition Facts : Calories 215, Fat 5.3, SaturatedFat 0.6, Cholesterol 17.6, Sodium 243.4, Carbohydrate 38.6, Fiber 2.8, Sugar 16.2, Protein 4.5
JUMBO MAPLE PEAR OATMEAL MUFFINS
My take on Recipe 152594. I didn't have fresh pears (as the original called for) soI used canned. It makes a tender, moist muffin with a sweet crunchy topping.
Provided by cjbamboo
Categories Quick Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400 and spray jumbo muffin tins with cooking spray.
- Combine flour through salt in large bowl.
- Combine remaining ingredients (less 2 tbsp oats for topping) in another bowl and let sit for 5 minutes.
- Mix wet and dry ingredients until just mixed.
- Spoon batter into tins.
- Mix reserved oats, Splenda, coconut and butter and sprinkle on muffins.
- Bake 20-25 minutes until toothpick comes out clean. Cool in page for 5 minutes and then remove from pan.
APPLE CINNAMON OATMEAL MUFFINS
These delicious muffins make the perfect snack or breakfast!
Provided by Chelsey Carr
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners.
- Stir 1/4 cup oats, 1 tablespoon brown sugar, melted butter, and 1/4 teaspoon cinnamon together in a small bowl; set aside.
- Whisk together 1 1/2 cups oats, flour, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, baking powder, baking soda, and salt together in a large bowl.
- Stir applesauce, milk, oil, egg, and vanilla extract together in a bowl. Stir applesauce mixture into flour mixture just until all ingredients are moistened; stir in apple. Spoon apple mixture into prepared muffin cups about 2/3 full; sprinkle oat topping mixture evenly over each muffin.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 15 minutes.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 29.6 g, Cholesterol 18.9 mg, Fat 7.1 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 210.2 mg, Sugar 9.9 g
MAPLE OATMEAL MUFFINS
These made a lovely breakfast this morning! Fairly heavily modified from a recipe in a cute little "all muffins" cookbook I got years ago. The original recipe says this makes 12 but I have old/small muffin tins and I got 24. If you have large muffin tins you'll probably only get 12.
Provided by ladypit
Categories Quick Breads
Time 25m
Yield 12-124 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
- In a large bowl beat together the sucanat and eggs until well mixed.
- Add the soymilk and maple syrup and mix well.
- On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
- When all has been added, mix well being careful not to overbeat.
- Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.4, Cholesterol 31, Sodium 150.2, Carbohydrate 29.8, Fiber 2.5, Sugar 12.1, Protein 4.2
BANANA OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: bananas, eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, greek yogurt, oats, whole milk, topping of your choice
Provided by Robin Broadfoot
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C).
- In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
- Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
- Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
- Bake for 30 minutes.
- Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 38 grams, Fat 3 grams, Fiber 4 grams, Protein 8 grams, Sugar 11 grams
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