EASY OATMEAL MUFFINS
"You can soak the oats overnight, then finish off the batter in the morning for a piping hot treat. Or make them ahead, freeze and reheat if desired."
1 cup old-fashioned rolled oats (not instant)
1 cup plain, lowfat yogurt
1 large egg, beaten lightly
1 teaspoon vanilla
1/2 cup firmly packed light brown sugar
4 tablespoons butter, melted and cooled
3 tablespoons canola oil
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup golden raisins
1/4 cup turbinado sugar (or granulated sugar) for topping*
In a large bowl, combine oats and yogurt and let stand 1 hour (or overnight).
TO BAKE:
Preheat oven to 400 degrees F. Grease muffin tin that yields 12 (1/2 -cup) muffins or 6 (1-cup) muffins.
Add egg, vanilla, sugar, butter and oil to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, baking soda and cinnamon and add to oat mixture, stirring until just combined. Fold in raisins.
Divide batter evenly among prepared muffin tins. Sprinkle with sugar.
Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
The muffins will keep for a few days when stored in an air-tight container. Or if you decide to bake them ahead and freeze, just pop them in the microwave to defrost.
*Look for turbinado sugar (Sugar in the Raw brand) in most supermarkets and health food stores.
Notes: Oats, flax meal, wheat germ or whole-wheat flour are some grains you can add, and replacing some of the fat with healthier oils or applesauce makes for a double delight.
VARIATIONS:
The baking time stays the same regardless of the variation.
BANANA COCONUT PECAN
Substitute 1 cup unsweetened coconut milk for yogurt and 1 tablespoon rum for the vanilla. Fold in 1/2 cup sweetened coconut, 1/2 cup chopped pecans and one diced banana to batter.
BLUEBERRY LEMON ALMOND
Substitute 1 cup buttermilk for the yogurt and 1/2 teaspoon almond extract for the vanilla, and add 2 tablespoons fresh squeezed lemon juice. Add 1/4 teaspoon nutmeg to flour mixture, and fold in 1/2 cup lightly toasted, sliced, chopped almonds and 1 cup fresh or frozen blueberries along with the grated zest from 1 lemon.
APPLE CINNAMON WALNUT
Omit raisins. Increase cinnamon to 2 teaspoons. Add 1/2 teaspoon allspice to flour mixture. Add 1/2 cup chopped walnuts, 1/2 cup dried cranberries and one medium peeled, chopped apple to batter.
SPICED CHAI
Omit raisins. Add 1 teaspoon almond extract to batter. Add 1 teaspoon allspice, 1 teaspoon cardamom and 1/2 teaspoon nutmeg to flour mixture. Add 1/2 cup chopped, toasted almonds.
CHOCOLATE CAPPUCCINO
Increase vanilla to 1 1/2 teaspoons. Add 3 tablespoons unsweetned cocoa powder and 1 tablespoon instant coffee to flour mixture. Substitute 3 ounces chopped dark chocolate for raisins.
BACON CORN
Substitute 1/2 cup sour cream and 1/2 cup buttermilk for yogurt. Omit sugar, cinnamon, vanilla and raisins. Saute 4 strips of bacon until crisp. Drain and crumble. Add 1 cup fresh, frozen or well-drained canned corn and bacon to batter. Sprinkle tops with finely grated cheddar cheese if desired.
CHERRY CHOCOLATE
Add 4 tablespoons unsweetened cocoa powder, 1/2 cup canned bing cherries chopped, 3 tablespoons bing cherry syrup (from the can) and 1/2 cup semisweet chocolate chips to batter.
ORANGE CARROT PINEAPPLE
Add 1/4 cup orange marmalade, 1/2 cup grated carrots and 1/2 cup chopped frozen pineapple (or well-drained canned pineapple chunks) to the batter. Substitute 1 tablespoon rum for vanilla if desired. You could also add 1/3 cup coconut. These make for very moist muffins so be sure to lightly oil entire muffin pan for easy removal.
PEAR GINGER
Add 1/2 teaspoon ground ginger to flour mixture. Add one peeled and diced ripe pear, 1/4 cup chopped candied ginger and 1/2 cup chopped pecans to batter. Substitute dried cherries or cranberries for raisins if desired.
CHEDDAR ONION
Substitute 1/2 cup sour cream and 1/2 cup buttermilk for yogurt. Omit sugar, cinnamon, vanilla and raisins. Instead of 1 cup flour, use 1/2 cup flour and 1/2 cup cornmeal. Add 1 cup grated cheddar cheese and two thinly sliced green onions to the batter.
Makes either 1 dozen (1/2 -cup) muffins or 6 (1-cup) muffins
Source: Kate Lawson, Detroit News, May 2006
"You can soak the oats overnight, then finish off the batter in the morning for a piping hot treat. Or make them ahead, freeze and reheat if desired."
1 cup old-fashioned rolled oats (not instant)
1 cup plain, lowfat yogurt
1 large egg, beaten lightly
1 teaspoon vanilla
1/2 cup firmly packed light brown sugar
4 tablespoons butter, melted and cooled
3 tablespoons canola oil
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup golden raisins
1/4 cup turbinado sugar (or granulated sugar) for topping*
In a large bowl, combine oats and yogurt and let stand 1 hour (or overnight).
TO BAKE:
Preheat oven to 400 degrees F. Grease muffin tin that yields 12 (1/2 -cup) muffins or 6 (1-cup) muffins.
Add egg, vanilla, sugar, butter and oil to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, baking soda and cinnamon and add to oat mixture, stirring until just combined. Fold in raisins.
Divide batter evenly among prepared muffin tins. Sprinkle with sugar.
Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
The muffins will keep for a few days when stored in an air-tight container. Or if you decide to bake them ahead and freeze, just pop them in the microwave to defrost.
*Look for turbinado sugar (Sugar in the Raw brand) in most supermarkets and health food stores.
Notes: Oats, flax meal, wheat germ or whole-wheat flour are some grains you can add, and replacing some of the fat with healthier oils or applesauce makes for a double delight.
VARIATIONS:
The baking time stays the same regardless of the variation.
BANANA COCONUT PECAN
Substitute 1 cup unsweetened coconut milk for yogurt and 1 tablespoon rum for the vanilla. Fold in 1/2 cup sweetened coconut, 1/2 cup chopped pecans and one diced banana to batter.
BLUEBERRY LEMON ALMOND
Substitute 1 cup buttermilk for the yogurt and 1/2 teaspoon almond extract for the vanilla, and add 2 tablespoons fresh squeezed lemon juice. Add 1/4 teaspoon nutmeg to flour mixture, and fold in 1/2 cup lightly toasted, sliced, chopped almonds and 1 cup fresh or frozen blueberries along with the grated zest from 1 lemon.
APPLE CINNAMON WALNUT
Omit raisins. Increase cinnamon to 2 teaspoons. Add 1/2 teaspoon allspice to flour mixture. Add 1/2 cup chopped walnuts, 1/2 cup dried cranberries and one medium peeled, chopped apple to batter.
SPICED CHAI
Omit raisins. Add 1 teaspoon almond extract to batter. Add 1 teaspoon allspice, 1 teaspoon cardamom and 1/2 teaspoon nutmeg to flour mixture. Add 1/2 cup chopped, toasted almonds.
CHOCOLATE CAPPUCCINO
Increase vanilla to 1 1/2 teaspoons. Add 3 tablespoons unsweetned cocoa powder and 1 tablespoon instant coffee to flour mixture. Substitute 3 ounces chopped dark chocolate for raisins.
BACON CORN
Substitute 1/2 cup sour cream and 1/2 cup buttermilk for yogurt. Omit sugar, cinnamon, vanilla and raisins. Saute 4 strips of bacon until crisp. Drain and crumble. Add 1 cup fresh, frozen or well-drained canned corn and bacon to batter. Sprinkle tops with finely grated cheddar cheese if desired.
CHERRY CHOCOLATE
Add 4 tablespoons unsweetened cocoa powder, 1/2 cup canned bing cherries chopped, 3 tablespoons bing cherry syrup (from the can) and 1/2 cup semisweet chocolate chips to batter.
ORANGE CARROT PINEAPPLE
Add 1/4 cup orange marmalade, 1/2 cup grated carrots and 1/2 cup chopped frozen pineapple (or well-drained canned pineapple chunks) to the batter. Substitute 1 tablespoon rum for vanilla if desired. You could also add 1/3 cup coconut. These make for very moist muffins so be sure to lightly oil entire muffin pan for easy removal.
PEAR GINGER
Add 1/2 teaspoon ground ginger to flour mixture. Add one peeled and diced ripe pear, 1/4 cup chopped candied ginger and 1/2 cup chopped pecans to batter. Substitute dried cherries or cranberries for raisins if desired.
CHEDDAR ONION
Substitute 1/2 cup sour cream and 1/2 cup buttermilk for yogurt. Omit sugar, cinnamon, vanilla and raisins. Instead of 1 cup flour, use 1/2 cup flour and 1/2 cup cornmeal. Add 1 cup grated cheddar cheese and two thinly sliced green onions to the batter.
Makes either 1 dozen (1/2 -cup) muffins or 6 (1-cup) muffins
Source: Kate Lawson, Detroit News, May 2006
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