106 fat oatmeal muffin Recipes

  • Cranberry Oatmeal Muffins
    rolled oats, low-fat sour cream or 1 cup yogurt, oil and
    9 More
    rolled oats, low-fat sour cream or 1 cup yogurt, oil, white sugar, brown sugar, egg, flour, salt, baking powder, baking soda, orange rind, grated, cranberries, chopped
    20 min, 12 ingredients
  • Blueberry Oatmeal Muffins
    quick-cooking oats, flour, whole wheat flour and
    13 More
    quick-cooking oats, flour, whole wheat flour, light brown sugar, ground cinnamon, baking powder, baking soda, salt, fat-free buttermilk, canola oil, grated lemon rind, eggs, frozen blueberries, flour, granulated sugar
    40 min, 16 ingredients
  • Overnight Oatmeal Muffins
    oats, low-fat buttermilk, whole wheat flour and
    8 More
    oats, low-fat buttermilk, whole wheat flour, dark brown sugar, vegetable oil, baking powder, baking soda, salt, eggs, lightly beaten, dried blueberries
    11 ingredients
  • Blueberry Oatmeal Muffins
    quick-cooking oats, all-purpose flour (about 3 oz) and
    14 More
    quick-cooking oats, all-purpose flour (about 3 oz), whole wheat flour (about 2 1/3 oz), light brown sugar, ground cinnamon, baking powder, baking soda, salt, fat-free buttermilk, canola oil, grated lemon rind, eggs, frozen blueberries, all-purpose flour, granulated sugar
    16 ingredients
  • Applesauce Oatmeal Muffins
    oats, all-purpose flour, baking powder, baking soda and
    6 More
    oats, all-purpose flour, baking powder, baking soda, ground cinnamon, unsweetened applesauce, low-fat milk, brown sugar , firmly packed, vegetable oil, egg white, lightly beaten
    35 min, 10 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Oatmeal Bran Muffins
    oatmeal, bran flakes, flour, fat free yogurt and
    6 More
    oatmeal, bran flakes, flour, fat free yogurt, fat free sour cream, cinnamon, baking powder, baking soda, salt
    10 ingredients
  • Really Good Low Cal, Low-Fat, Healthy Blueberry Oatmeal Muffins
    whole wheat flour, splenda brown sugar substitute and
    8 More
    whole wheat flour, splenda brown sugar substitute, baking powder, cinnamon, oats, egg white, canola oil, low-fat milk, vanilla, blueberries (fresh or frozen )
    30 min, 10 ingredients
  • Low Fat Banana Muffins
    flour, oatmeal, sugar, baking powder, baking soda, salt and
    4 More
    flour, oatmeal, sugar, baking powder, baking soda, salt, ripe bananas, mashed, plain yogurt, egg whites, vanilla
    30 min, 10 ingredients
  • Maple Pear Oatmeal Muffins
    all-purpose flour and
    14 More
    all-purpose flour, whole wheat flour or 1/2 cup all-purpose flour, baking soda, baking powder, cinnamon, salt, pecans, chopped finely, quick-cooking rolled oats, not instant or 1 1/2 cups oats, bosc pears or 1 large anjou pear, firm but ripe, fat-free buttermilk, brown sugar, maple syrup, canola oil, egg
    35 min, 15 ingredients
  • Moist Pumpkin Oatmeal Muffins
    dry rolled oats (the regular kind, not the quick-cooking ... and
    13 More
    dry rolled oats (the regular kind, not the quick-cooking kind ), pumpkin puree, brown sugar, canola oil, low-fat buttermilk, water, eggs, whole wheat flour, pumpkin pie spice or 2 tsp ground cinnamon, ground ginger, freshly grated nutmeg or 1/2 tsp dried nutmeg, powder, baking powder, kosher salt or 1/2 tsp table salt
    33 min, 14 ingredients
  • Overnight Oatmeal Muffins Overnight Oatmeal Muffins
    oats, low-fat buttermilk, whole wheat flour and
    7 More
    oats, low-fat buttermilk, whole wheat flour, dark brown sugar, vegetable oil, baking powder, baking soda, salt, eggs, lightly beaten, dried blueberries or 2/3 cup golden raisin
    35 min, 10 ingredients
  • Blueberry Oatmeal Muffins Blueberry Oatmeal Muffins
    quick-cooking oats, all-purpose flour (about 2/3 cup) and
    14 More
    quick-cooking oats, all-purpose flour (about 2/3 cup), whole-wheat flour (about 1/2 cup), light brown sugar, ground cinnamon, baking powder, baking soda, salt, low-fat buttermilk, canola oil, grated lemon rind, eggs, frozen blueberries, all-purpose flour, granulated sugar
    16 ingredients
  • Low-Fat Apple Oatmeal Muffins With Walnuts Low-Fat Apple Oatmeal Muffins With Walnuts
    rolled oats (old fashioned oatmeal), powdered milk (dry ) and
    13 More
    rolled oats (old fashioned oatmeal), powdered milk (dry ), warm water, agave syrup, unsweetened applesauce, egg whites, whole wheat flour, baking powder, baking soda, ground cinnamon, vanilla, chopped granny smith apple, chopped walnuts, raisins
    21 min, 15 ingredients
  • No fat, low sugar, high fibre apple-pear-oatmeal muffins No fat, low sugar, high fibre apple-pear-oatmeal muffins
    whole wheat flour, baking powder, cinnamon and
    7 More
    whole wheat flour, baking powder, cinnamon, oatmeal (quick oats), brown sugar, apples, cored and chopped, pears, cored and chopped, skim milk, egg whites, nonfat plain yogurt
    40 min, 10 ingredients
  • Nutty Strawberry Oatmeal Muffins Nutty Strawberry Oatmeal Muffins
    all-purpose flour, rolled oats, baking powder, baking soda and
    9 More
    all-purpose flour, rolled oats, baking powder, baking soda, ground cinnamon, salt, egg, beaten, fat free milk, vanilla extract, low fat strawberry yogurt, splenda sugar for baking, chopped fresh strawberries, chopped walnuts
    13 ingredients
  • Apple Honey Oatmeal Muffins Apple Honey Oatmeal Muffins
    rolled oats, buttermilk, whole wheat flour, baking powder and
    7 More
    rolled oats, buttermilk, whole wheat flour, baking powder, salt, baking soda, cinnamon, orange rind, eggs, beaten or 2 egg substitute, light brown sugar , packed, fat-free margarine, melted
    1 hour , 11 ingredients
  • Healthy Prune-Oatmeal Muffins Healthy Prune-Oatmeal Muffins
    all-purpose flour, oat flour, wheat germ and
    10 More
    all-purpose flour, oat flour, wheat germ, splenda sugar substitute, baking powder, salt, baking soda, oats (quick rolled ), prune, pitted and chopped, low-fat buttermilk, light butter, softened, molasses, egg
    25 min, 13 ingredients




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