Magnoliacafeoatmealmuffins Recipes

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.

Steps:

• Preheat oven to 400*.
• Grease well a 12 cup muffin tin.
• In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
• Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
• Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
• Batter may be lumpy.
• Fill the muffin cups about three-quarters full.
• Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
• Do not overbake!

Steps:

• Preheat oven to 400 degrees.
• Grease a 12-cup muffin tin. (I used Canola Oil spray).
• Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
• In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
• Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
• Let Cool and Enjoy!

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.

Steps:

• Preheat oven to 350*.
• Grease well 9 cups of a 12 cup muffin tin.
• In a large bowl,mic together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
• The batter may be lumpy.
• Fill the muffin cups about three-quarters full.
• Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
• Do not overbake.some residual heat will finish muffin.

Steps:

• Preheat oven to 325*.
• Grease and flour 16 large muffin cups.
• To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside.
• In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract.
• Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition.
• Stir the dried cherries into the batter (or whatever fruit you are using).
• Spoon the batter into the muffin cups.
• To prepare the topping:
• In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove.
• Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.