Old Fashioned Oatmeal Muffin Recipes

Steps:

• Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
• For streusel, in small bowl, combine oats, flour and sugar; mix well.
• Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.
• For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well.
• In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
• Bake 18 to 20 minutes or until golden brown.
• Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Steps:

• Gather up 3 bowls.
• In the first bowl (this should be the largest bowl), place 1 cup of Old Fashioned Oats. Pour the milk into the measuring cup and add the vinegar or lemon juice to the milk. Mix it a little bit then pour into the bowl with the oats. Stir to be sure the oats are relatively evenly coated. Let stand for at least an hour, grab your keys and take a stroll around the neighborhood, or watch a little TV.
• In the second bowl, mix 1/3 cup softened butter (or shortening--but I prefer the buttery taste), 1/2 cup Splenda for Baking, 1 tablespoon of Molasses (you can substitute brown sugar for both the Splenda and Molasses) and 1 egg.
• In the third bowl, sift 1/2 cup All purpose flour, 1/2 Whole Wheat Flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt together.
• After the oats have soaked for an hour, gently fold the butter/sugar mixture and the flour mixture into the oats alternatively. You may add additional ingredients. Raisins and Walnuts are good. I have put chocolate chips in with a very nice result. I have also used Ghiadelli White Chocolate Chips and a couple chopped macadamia nuts.
• Spray some Pam into the bottom of a muffin tin. You can of course also use muffin tin liners. Fill each cup a 2/3 full.
• Bake in a 400 degree oven (preheated) for 20 to 25 minutes.
• Cool off and enjoy.
• Allowable substitutions in the recipe are as follow: *You may substitute Lemon Juice for White Vinegar to "sour" the milk. *You may substitute Shortening for Butter or you can substitute unsweetened Apple Sauce for the butter. *You may substitute Brown Sugar for both the Splenda and Molasses.

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 degrees F (200 degrees C).
• Grease 12 muffin cups.
• Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
• Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
• Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 425 degrees.
• Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
• In another bowl, combine milk, egg and oil.
• Add liquid ingredients to the dry ingredients, mix until moist only.
• DO NOT BEAT!
• Fold in blueberries.
• Fill greased muffin cups 2/3 full.
• Mix topping ingredients.
• Sprinkle over muffin batter.
• Bake 20- 25 minutes.
• Serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, oats, flaxseed meal, sugar, baking powder, and salt in a large bowl.
• Combine yogurt, orange juice, honey, eggs, orange zest, and vanilla extract in a smaller bowl. Whisk well.
• Make a well in the center of the dry ingredients and pour in honey mixture. Stir just until combined. Fold in walnuts.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with granola.
• Bake in the preheated oven until centers spring back when touched, about 20 minutes.

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:

• Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray.
• Cream together the butter and the brown sugar. Add the egg and beat well.
• In a separate bowl, mix the dry ingredients together. Add to butter mixture. Mix in the applesauce, then the oats. Finally add the raisins and the pecans.
• Scoop batter into muffin tin, and bake for 25 minutes. Best served warm.

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:

• 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.