OATMEAL MUFFINS
FOR THE MUFFINS:
1 1/2 cups all-purpose flour
1 cup oats (quick or old fashioned, uncooked)
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg
Oat Streusel Topping (optional, recipe follows)
Heat oven to 400 degrees F. Spray bottoms only of 12 medium muffin cups with non-stick cooking spray.
Combine flour, oats, sugar, baking powder and salt; mix well.
Combine milk, oil and egg and add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
If desired, sprinkle Oat Streusel Topping evenly over batter, patting gently.
Bake 18 to 20 minutes or until golden brown.
OAT STREUSEL TOPPING:
1/3 cup oats (quick or old-fashioned, uncooked) -
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons butter or margarine, chilled
Combine oats, flour and brown sugar; cut in margarine until mixture is crumbly.
VARIATIONS:
BUTTERMILK OATMEAL MUFFINS:
Follow above recipe except: Decrease baking powder to 2 teaspoons; add 1/2 teaspoon baking soda to dry ingredients; and substitute buttermilk for milk. Fill muffin cups 3/4 full; top with Oat Streusel Topping.
CHOCOLATE SURPRISE MUFFINS:
Follow above recipe except: Increase sugar to 2/3 cup; add 1/4 cup cocoa powder to dry ingredients; and add 1 teaspoon almond extract to liquid ingredients. Fill muffin cups 1/2 full. Spoon 1 teaspoon cherry or raspberry preserves in center of each muffin; top with remaining batter. Sprinkle tops of cooled muffins with powdered sugar, if desired.
BANANA ORANGE MUFFINS:
Follow above recipe except: add 1 teaspoon ground cinnamon to dry ingredients; substitute 3/4 cup orange juice for milk; and stir in 1 cup mashed ripe banana (about 2 large) with liquid ingredients. Over cooled muffins, drizzle Citrus Glaze made by combining 3/4 cup powdered sugar, 4 to 5 teaspoons orange juice and 1 teaspoon grated orange peel, stirring until smooth.
CARROT-SPICE MUFFINS:
Follow above recipe except: Add 1 teaspoon cinnamon to-ingredients; and stir in 1 cup shredded carrots and 1/2 cup raisins with liquid ingredients. Spread tops of baked, cooled muffins with Cream Cheese Frosting made by mixing together 1 (3-ounce) package room-temperature cream cheese, 1/2 cup powdered sugar and 1 tablespoon milk until smooth and of spreading consistency.
PRALINE CRUNCH MUFFINS:
Follow recipe for above muffins except: Reduce milk to 2/3 cup. Combine milk and 1 (3- ounce) package cream cheese in medium microwaveable bowl. Microwave at high, 45 to 60 seconds. Add egg, oil and 1 teaspoon maple or vanilla extract; mix well. Add combined dry ingredients and 1/2 cup chopped pecans; mix just until dry ingredients are moistened. Fill prepared muffins 3/4 full; sprinkle 1/4 cup chopped pecans evenly over batter.
WHOLE-GRAIN RAISIN MUFFINS:
Follow above recipe except: Decrease flour to 1 cup; add 1/4 cup wheat germ and 1/2 teaspoon cinnamon to dry ingredients; and stir in 1/2 cup raisins with liquid ingredients. Omit Oat Streusel Topping.
STAR-SPANGLED MUFFINS:
Follow above recipe except: Add 1 teaspoon vanilla to liquid ingredients; and gently stir in 1/2 cup each fresh or frozen blueberries and sliced strawberries into batter. Fill muffin cups 3/4 full. Sprinkle batter evenly with Cinnamon-Sugar made by mixing together 1 tablespoon sugar and 1/4 teaspoon ground cinnamon.
PEANUT BUTTER AND JELLY MUFFINS:
Follow above recipe except: Add 3/4 cup peanut butter to liquid ingredients. Fill muffin cups 1/2 full. Spoon 1 teaspoon jelly or fruit preserves, any flavor, in center of each muffin; top with remaining batter. Omit Oat Streusel Topping. .
HARVEST APPLE MUFFINS:
Follow above recipe except: Add 1 teaspoon cinnamon and 1/8 teaspoon ground nutmeg to dry ingredients; substitute apple juice for milk; and stir in 1 cup chopped apple. Fill prepared muffin cups 3/4 full; top with Oat Streusel Topping.
PUMPKIN PATCH MUFFINS:
Follow recipe for above muffins except: Add 1 1/2 teaspoons pumpkin pie spice to dry ingredients and 2/3 cup canned pumpkin to liquid ingredients. Fill prepared muffin cups 3/4 full; top with Oat Streusel Topping.
DOUBLE CORN MUFFINS:
Follow above recipe except: Decrease sugar to 2 tablespoons; add 14 cup corn meal to dry ingredients; and stir in 1 (11-ounce) can whole kernel corn (drained) and 1/4 cup thinly sliced green onions with liquid ingredients. Omit Oat Streusel Topping.
CRANBERRY ORANGE MUFFINS:
Follow above recipe except: Add 1 cup coarsely chopped fresh or frozen cranberries and 1/2 cup chopped nuts to dry ingredients. Drizzle baked, slightly cooled muffins with Citrus Glaze made by combining 3/4 cup powdered sugar, 4 to 5 teaspoons orange juice and 1 teaspoon grated orange peel, stirring until smooth.
Makes 1 dozen muffins
From: Recipelink.com
Source: Muffin Madness by Marilyn Taylor
FOR THE MUFFINS:
1 1/2 cups all-purpose flour
1 cup oats (quick or old fashioned, uncooked)
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg
Oat Streusel Topping (optional, recipe follows)
Heat oven to 400 degrees F. Spray bottoms only of 12 medium muffin cups with non-stick cooking spray.
Combine flour, oats, sugar, baking powder and salt; mix well.
Combine milk, oil and egg and add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
If desired, sprinkle Oat Streusel Topping evenly over batter, patting gently.
Bake 18 to 20 minutes or until golden brown.
OAT STREUSEL TOPPING:
1/3 cup oats (quick or old-fashioned, uncooked) -
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons butter or margarine, chilled
Combine oats, flour and brown sugar; cut in margarine until mixture is crumbly.
VARIATIONS:
BUTTERMILK OATMEAL MUFFINS:
Follow above recipe except: Decrease baking powder to 2 teaspoons; add 1/2 teaspoon baking soda to dry ingredients; and substitute buttermilk for milk. Fill muffin cups 3/4 full; top with Oat Streusel Topping.
CHOCOLATE SURPRISE MUFFINS:
Follow above recipe except: Increase sugar to 2/3 cup; add 1/4 cup cocoa powder to dry ingredients; and add 1 teaspoon almond extract to liquid ingredients. Fill muffin cups 1/2 full. Spoon 1 teaspoon cherry or raspberry preserves in center of each muffin; top with remaining batter. Sprinkle tops of cooled muffins with powdered sugar, if desired.
BANANA ORANGE MUFFINS:
Follow above recipe except: add 1 teaspoon ground cinnamon to dry ingredients; substitute 3/4 cup orange juice for milk; and stir in 1 cup mashed ripe banana (about 2 large) with liquid ingredients. Over cooled muffins, drizzle Citrus Glaze made by combining 3/4 cup powdered sugar, 4 to 5 teaspoons orange juice and 1 teaspoon grated orange peel, stirring until smooth.
CARROT-SPICE MUFFINS:
Follow above recipe except: Add 1 teaspoon cinnamon to-ingredients; and stir in 1 cup shredded carrots and 1/2 cup raisins with liquid ingredients. Spread tops of baked, cooled muffins with Cream Cheese Frosting made by mixing together 1 (3-ounce) package room-temperature cream cheese, 1/2 cup powdered sugar and 1 tablespoon milk until smooth and of spreading consistency.
PRALINE CRUNCH MUFFINS:
Follow recipe for above muffins except: Reduce milk to 2/3 cup. Combine milk and 1 (3- ounce) package cream cheese in medium microwaveable bowl. Microwave at high, 45 to 60 seconds. Add egg, oil and 1 teaspoon maple or vanilla extract; mix well. Add combined dry ingredients and 1/2 cup chopped pecans; mix just until dry ingredients are moistened. Fill prepared muffins 3/4 full; sprinkle 1/4 cup chopped pecans evenly over batter.
WHOLE-GRAIN RAISIN MUFFINS:
Follow above recipe except: Decrease flour to 1 cup; add 1/4 cup wheat germ and 1/2 teaspoon cinnamon to dry ingredients; and stir in 1/2 cup raisins with liquid ingredients. Omit Oat Streusel Topping.
STAR-SPANGLED MUFFINS:
Follow above recipe except: Add 1 teaspoon vanilla to liquid ingredients; and gently stir in 1/2 cup each fresh or frozen blueberries and sliced strawberries into batter. Fill muffin cups 3/4 full. Sprinkle batter evenly with Cinnamon-Sugar made by mixing together 1 tablespoon sugar and 1/4 teaspoon ground cinnamon.
PEANUT BUTTER AND JELLY MUFFINS:
Follow above recipe except: Add 3/4 cup peanut butter to liquid ingredients. Fill muffin cups 1/2 full. Spoon 1 teaspoon jelly or fruit preserves, any flavor, in center of each muffin; top with remaining batter. Omit Oat Streusel Topping. .
HARVEST APPLE MUFFINS:
Follow above recipe except: Add 1 teaspoon cinnamon and 1/8 teaspoon ground nutmeg to dry ingredients; substitute apple juice for milk; and stir in 1 cup chopped apple. Fill prepared muffin cups 3/4 full; top with Oat Streusel Topping.
PUMPKIN PATCH MUFFINS:
Follow recipe for above muffins except: Add 1 1/2 teaspoons pumpkin pie spice to dry ingredients and 2/3 cup canned pumpkin to liquid ingredients. Fill prepared muffin cups 3/4 full; top with Oat Streusel Topping.
DOUBLE CORN MUFFINS:
Follow above recipe except: Decrease sugar to 2 tablespoons; add 14 cup corn meal to dry ingredients; and stir in 1 (11-ounce) can whole kernel corn (drained) and 1/4 cup thinly sliced green onions with liquid ingredients. Omit Oat Streusel Topping.
CRANBERRY ORANGE MUFFINS:
Follow above recipe except: Add 1 cup coarsely chopped fresh or frozen cranberries and 1/2 cup chopped nuts to dry ingredients. Drizzle baked, slightly cooled muffins with Citrus Glaze made by combining 3/4 cup powdered sugar, 4 to 5 teaspoons orange juice and 1 teaspoon grated orange peel, stirring until smooth.
Makes 1 dozen muffins
From: Recipelink.com
Source: Muffin Madness by Marilyn Taylor
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