OATMEAL MUFFINS (NO FLOUR AT ALL!)
Make and share this Oatmeal Muffins (No Flour at All!) recipe from Food.com.
Provided by Ana Molina
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven at 450°F.
- Cover 12 muffin bowls with oven-safe paper.
- On a big bowl, mix oatmeal, nuts, raisins, baking powder and salt (if used).
- Add the rest of the ingredients and mix til you have an even mix.
- Put the mix on the muffin bowls and fill 3/4 of each one.
- Bake for 13-15 min or til golden.
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.
EASY OATMEAL MUFFINS
These oatmeal muffins are simple but delicious.
Provided by WHATCITY
Categories Muffins
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease 12 standard muffin cups or line with paper muffin liners.
- Combine milk and oats in a small bowl; let soak for 15 minutes.
- Beat together egg and oil in a large bowl; stir in oat mixture. Sift together flour, sugar, baking powder, and salt in a separate bowl. Stir flour mixture into wet ingredients until just combined. Spoon batter into the prepared muffin cups until 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 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.
NO FLOUR PUMPKIN OATMEAL MUFFINS
I woke up at 3 AM today and could NOT go back to sleep. I had to work at 6 AM, and wanted some fresh muffins to take. There was left over canned pumpkin in the fridge, so I invented these tasty treats!
Provided by MeShell
Categories Quick Breads
Time 30m
Yield 2 Jumbo Muffins, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray 2 JUMBO muffin baking tin holes with no stick spray.
- Place only the whites of your eggs in mixing bowl.Whip with whisk until frothy.
- Whisk in Splenda, baking powder and pumpkin pie spice.
- Stir in canned pumpkin and syrup.
- Add oatmeal and mix until well blended.
- Pour mixture into the muffin two muffin cups.
- Bake for 25-28 minutes until inserted toothpick comes out clean and they are firm on top to the touch.
- Take muffins out of tins and place on wire cooling rack.
- These freeze well in freezer ziplock baggies!
Nutrition Facts : Calories 249.7, Fat 3, SaturatedFat 0.6, Sodium 641.1, Carbohydrate 34.5, Fiber 5.9, Sugar 3.6, Protein 21.6
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