Orange Oatmeal Muffins Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
• In a small bowl soak oats in orange juice and water for 15 minutes.
• In a large bowl cream together butter or margarine and sugars. Beat in eggs and oat mixture.
• In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
• Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Steps:

• Cream margarine and sugar.
• Beat in eggs and stir in oat mixture.
• Stir in raisins and vanilla.
• Add flour, baking powder, baking soda and salt.
• Stir until moistened.
• Pour into well greased muffin cups.
• Bake at 350 degrees for about 20 minutes.

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.

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:

• Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
• In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.).
• Fill muffin cups almost full.
• Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

Steps:

• Preheat oven to 350 degrees F. Prepare muffin tin with vegetable cooking spray.
• In a large bowl, whisk egg whites until frothy. Add the maple syrup, orange juice, milk, extract, spices and orange peel.
• Mix with a wooden spoon, until well blended. Stir in the oats, flour and baking powder until all ingredients are moistened. Fold in the pecans.
• Fill 12 muffin cups about 2/3 full and bake for 20 minutes or until muffin tops are golden and spring back to the touch.

Steps:

• Preheat the oven to 375°F.
• Line two 12-cup muffin pans with paper liners, or coat with cooking spray.
• In a large bowl, combine oat bran, flour, flax seed, wheat bran, baking powder and salt; set aside.
• In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
• Pour orange mixture into dry ingredients.
• Mix until well blended.
• Stir in raisins.
• Divide batter evenly among muffin cups.
• Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans for 5 minutes before removing to a cooling rack.