Steel Cut Oat Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with foil liners. Spray liners with cooking spray.
• Place oats into a bowl and add milk. Let stand 10 minutes.
• Mix egg, oil, and prunes together in a bowl. Add oat mixture and stir to combine.
• Combine flour, sugar, baking powder, and salt in a bowl and mix well. Pour flour mixture into oat mixture and stir batter gently until just blended.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a thin knife inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Steps:

• In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Steps:

• The night before: In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 2/3 cup steel-cut oats (not quick-cooking). Stir, let cool to room temperature. Cover; refrigerate in pan overnight.
• In the morning: Add 1/8 teaspoon coarse salt to pan; bring to a boil. Reduce heat to low, and simmer until oats are tender but still chewy, 12 to 15 minutes, stirring occasionally. Stir in 1/3 cup milk, and cook until creamy, 2 to 3 minutes. Divide between 2 bowls. Spoon on light-brown sugar and toppings (such as banana chips or sliced apricots), if desired. For a crunchy texture, add toasted nuts.

Steps:

• In a large bowl, combine flour, brown sugar, baking powder and baking soda.
• In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;.
• Add to dry ingredients and stir just until moistened.
• The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.
• Spoon batter into 12 greased muffin cups.
• Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

Steps:

• Combine the buttermilk and the oats at least 6 hours (preferably overnight) before mixing and baking the muffins.
• Stir well, cover and let rest in the refrigerator.
• Preheat the oven to 400. Grease the muffin tins.
• Put the eggs in a mixing bowl and beat just till the yolks and whites are blended.
• Add the sugar and beat till smooth and well blended.
• Add the buttermilk-oatmeal mixture.
• Add the flour, baking soda, salt and oil.
• Beat till batter is well mixed.
• Fill the muffin tins 3/4 full of batter. They usually bake about 20 minutes, but start testing for doneness after 15 minutes.
• Either remove the muffins from the tins and cool on racks or serve hot from the pan.

Steps:

• Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
• Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
• Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.