Oatmeal Apple Raisin Muffins Recipes

Steps:

• Preheat oven to 400 degrees F.
• Grease a 12 cup muffin tin.
• In a mixing bowl, lightly beat eggs; add milk and oil, stirring until just blended.
• Stir in flour, oats, sugar, baking powder, salt, nutmeg, and cinnamon, mixing until only just moistened (do not overmix).
• Gently fold in the apples.
• Spoon batter into the muffin tin, dividing evenly among the cups.
• Bake in a preheated oven for 15-20 minutes or until a toothpick inserted comes out clean.
• Cool in pan 5 minutes before removing to a wire rack to finish cooling.
• Serve warm or cool; store unused portions in an airtight container.

Steps:

• Beat egg; stir in remaining ingredients, mixing just to moisten.
• Pour into 12 greased or paper-lined muffin cups until 3/4 full.
• Bake at 400° for 15 to 20 minutes.
• Serve cool or piping hot with butter.

Steps:

• Preheat the oven to 350°; grease a 12-cup muffin tin.
• In a mixing bowl, cream the butter and brown sugar together until light and fluffy.
• Add in the egg; beat well.
• In another mixing bowl, combine the flour, cardamom, baking powder, baking soda, and salt; stir to combine.
• Add dry ingredients to creamed mixture alternately with applesauce; blend well.
• Fold in raisins, oats, and nuts.
• Spoon batter into prepared muffin tin, filling 3/4 full.
• Bake for 25-30 minutes; let cool, then remove from pan; may sprinkle with icing sugar, if desired.

Steps:

• Preheat oven to 375 degrees F.
• Soak the raisins for 15 minutes in the rum before mixing into batter. This will plump, refresh and add extra flavor to your raisins. Set aside.
• To a small mixing bowl add the beaten egg, buttermilk, brown sugar and melted shortening; stir well to combine.
• To a larger mixing bowl, combine the remaining ingredients. Make a well in the center of the dry ingredients; pour in the buttermilk mixture. Give a good stir. Add the raisins and apple to the batter and continue to stir just until the dry ingredients are moistened. (DO NOT OVER BEAT - IT SHOULD ONLY TAKE ABOUT 20 or 30 STROKES BY HAND.)
• Spoon the batter into 12 paper-lined muffin cups; fill 2/3 of the way.
• Bake for 17 to 20 minutes, or until lightly browned around the edges.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together 1 1/2 cups oatmeal, the flour, baking powder, baking soda, and 1/8 teaspoon of cinnamon in a mixing bowl; set aside.
• Whisk 1/2 cup brown sugar, egg white, applesauce, and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it's ok if small, dry lumps remain. Pour the batter into the prepared muffin tin. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 1 tablespoon cinnamon, and the melted butter in a small bowl; sprinkle this mixture over the muffins.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.

Steps:

• In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 450 degrees.
• In a bowl, beat together egg, half-and-half, oil, and Splenda (or sugar). In a large bowl, combine remaining ingredients. Fold egg mixture into dry mixture, just to moisten.
• Fill non-stick muffin tins 3/4 full. Bake 15 to 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
• In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
• Bake in preheated oven for 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
• Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
• Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
• Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

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.