100 baked cut oatmeal Recipes

raisins (chopped will make the bars easier to cut) or 1 cup dates, whole or chopped (chopped will make the bars easier to cut), water, quick-cooking rolled oats, flour, shortening (or unsalted butter, softened), sugar, egg, salt, ground cinnamon, vanilla, baking soda (1/2 tsp at high altitude), nutmeg, nuts, chopped, whole wheat flour or 1/2 cup all-purpose flour, ginger

flour, quick-cooking oats, baking powder, salt, unsalted butter, room temperature, sugar, brown sugar, eggs, mashed ripe banana (about 2 large), vanilla extract, chocolate candy bars, cut into 3/4-inch pieces (such as hershey s special dark ), pecans, toasted & chopped

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

strawberry, sliced, rhubarb, cut into 1 inch chunks (about 3 1/2 cups), lemon juice, sugar, butter, cut into bits, all-purpose flour, baking powder, brown sugar, grated lemon , zest of, uncooked oatmeal, chopped toasted walnuts or 3 tbsp pecans or 3 tbsp almonds, cinnamon, butter, cut into bits, milk, icing sugar , sifted

butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, oatmeal, flaked coconut, gumdrop, cut in half

tart apples, peeled and cut in 1/2-inch cubes, brown sugar, unbleached cane sugar (white sugar), cinnamon, lemon juice, unbleached all-purpose flour, brown sugar , firmly packed, salt, baking powder, baking soda, butter, melted, oatmeal

butter, melted, brown sugar, pineapple tidbits, drained, chopped pecans, butternut squash, peeled, cut in 1 inch cubes, brown sugar, granulated sugar, flour, oatmeal, salt, ground cinnamon, ground nutmeg, ground allspice, baking soda, egg, beaten, cooking oil, vanilla extract, plain yogurt, apple, cored, peeled and coarse grated

flour, old-fashioned oatmeal, brown sugar , plus, brown sugar, baking powder, salt, cinnamon (or to taste), cold butter, cut in chunks, blueberries, white sugar (or to taste), cornstarch, fresh lemon juice

rhubarb, cut up, sugar, water, vanilla, cornstarch (dissolve in water), oatmeal, flour, brown sugar, baking soda, shortening (i used real butter), walnuts or 1/2 cup pecans, chopped

fresh squeezed orange juice, zest of 1 orange, buttermilk, canola oil, lightly beaten, real vanilla extract, all-purpose flour, oatmeal, sugar, baking soda, cinnamon, sourdough starter, cranberries (cut big berries in half)

butter, softened, vegetable oil, sugar, brown sugar , packed, egg, vanilla, baking soda, cream of tartar, coconut extract, flour, oatmeal , steel-cut, rice krispies, nuts, chopped, semi-sweet chocolate chips, coconut, grated

unsalted butter, cut into chunks, old fashioned oats, light brown sugar or 1 1/2 cups dark brown sugar, baking soda, ground cinnamon, salt, egg, at room temperature, dark seedless raisins, rinsed, drained , patted dry on paper towels, unbleached all-purpose flour , plus more if needed

unsalted butter, softened, brown sugar, granulated sugar, eggs, vanilla, baking soda, salt, all-purpose flour, old fashioned oats, packaged finely shredded unsweetened coconut, semisweet chocolate (not unsweetened ) or 12 oz bittersweet chocolate, cut into 1/2-inch chunks (not unsweetened), almonds, with skins toasted, cooled, and chopped (4 oz)

apple cider, honey, golden delicious apples, peeled and cut into 1/2-inch chunks, whole wheat flour, quick-cooking oats, sugar, baking powder, ground cinnamon, fine salt, lowfat (1-percent ) milk, unsalted butter, melted and cooled, egg, canola oil

cut up pitted dates (about 1 lb.), sugar, water, brown sugar, butter, softened, shortening, flour, quick-cooking oatmeal, salt, baking soda

nonstick baking spray, quick oatmeal (recommended : quaker quick 1 minute oats), butter (softened or just cut into thirds ), boiling water, eggs, sugar, brown sugar, all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, ground nutmeg, pure vanilla extract, sour cream (recommended : breakstones), fresh mixed berries (you can also use frozen , blackberries, raspberries and blueberries, if using fresh just evenly divide all 3 kinds, frozen comes already mixed), spiced brandy creme anglaise , recipe follows, half-and-half, egg yolks, sugar, pure vanilla extract, ground cinnamon, peach brandy or any good brandy (recommended: dekuyper), plus more for soaking raisins, raisins , soaked in peach brandy, with the brandy drained off, raisins, peach brandy or brandy (recommended: dekuyper), ever clear alcohol , for flames, premade raspberry or blackberry sauce (or 1 cup raspberry jam melted over a double-boiler), fresh mixed berries, mint, disk or spoon to put out flame

brown sugar, chopped almonds, chopped peanuts, oatmeal, cinnamon, butter, melted, cake, flour, whole wheat flour, baking soda, baking powder, salt, brown sugar, skim milk, low-fat sour cream, applesauce, apple cider vinegar, oil, vanilla, grated apples, apple, cut in small dice

coarse whole-wheat flour , or 1 cup each wheat bran and quick cooking oatmeal (steel-cut irish, please), fine whole wheat flour, plus more for sprinkling, sugar, baking soda, salt, butter (1 stick), malt extract, buttermilk, guinness stout