221 germ oatmeal Recipes

  • Oatmeal School Cookies
    butter, brown sugar, egg, vanilla, salt, whole wheat flour and
    5 More
    butter, brown sugar, egg, vanilla, salt, whole wheat flour, baking powder, wheat germ or 1 cup mixture with flax seed, rolled oats, raisins, chopped nuts
    30 min, 11 ingredients
  • Oatmeal Raisin Cookies X
    margarine, softened, canola oil, brown sugar, white sugar and
    12 More
    margarine, softened, canola oil, brown sugar, white sugar, egg substitute, vanilla extract, water, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, rolled oats, oat bran, wheat germ, raisins, chopped walnuts
    40 min, 16 ingredients
  • Oatmeal-Raisin-Pecan Cookies
    unsalted butter, softened (1/2 stick), light olive oil and
    10 More
    unsalted butter, softened (1/2 stick), light olive oil, granulated sugar, egg, vanilla extract, salt, whole wheat pastry flour, quick oats or 1 cup rolled oats, toasted wheat germ, baking powder, dark seedless raisins or 1/2 cup chocolate chips, pecans, chopped and toasted
    50 min, 12 ingredients
  • Oatmeal Chocolate Chip Cookies
    rolled oats (old-fashioned), whole wheat pastry flour and
    11 More
    rolled oats (old-fashioned), whole wheat pastry flour, toasted wheat germ, baking powder, baking soda, salt, egg, vanilla extract, unsalted butter (softened ), light brown sugar (firmly packed), dark chocolate (melted and cooled ), walnuts (toasted and coarsely chopped ), dark chocolate chips
    35 min, 13 ingredients
  • Oatmeal Banana Blueberry Muffins
    whole wheat flour, rolled oats, wheat germ, brown sugar and
    6 More
    whole wheat flour, rolled oats, wheat germ, brown sugar, baking powder, egg, skim milk, unsweetened applesauce, blueberries, banana, mashed
    11 ingredients
  • Oatmeal Fruit Cookie Mix In A Jar
    brown sugar, white sugar, wheat germ, quick cooking oats and
    6 More
    brown sugar, white sugar, wheat germ, quick cooking oats, dried cherries, golden raisins, flaked coconut, all-purpose flour, baking soda, salt
    10 ingredients
  • Oatmeal Peanut Butter Energy Bars
    honey, natural creamy peanut butter, maple syrup and
    11 More
    honey, natural creamy peanut butter, maple syrup, canola oil, light brown sugar, ground cinnamon, vanilla extract, rolled oats, crisp brown rice cereal, toasted wheat germ, chopped roasted peanuts, chopped dried apricots, chopped dried figs, kosher salt
    15 min, 15 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
  • Cream of Oatmeal
    old-fashioned oatmeal (quick will work, but is not as fla... and
    10 More
    old-fashioned oatmeal (quick will work, but is not as flavorful) or 1 cup quick oatmeal (quick will work, but is not as flavorful), water (may need a little more), milk, wheat germ, wheat bran, salt, butter (optional), brown sugar or white sugar, cinnamon (optional), milk (optional), ground flax seed (optional)
    10 min, 11 ingredients
  • Oatmeal School Cookies Oatmeal School Cookies
    butter, brown sugar , packed, egg, lightly beaten, vanilla and
    7 More
    butter, brown sugar , packed, egg, lightly beaten, vanilla, salt, whole wheat flour, baking powder, toasted wheat germ, rolled oats, dried cherries, roasted sunflower seeds
    30 min, 11 ingredients
  • Oatmeal Raisin Cookies Oatmeal Raisin Cookies
    all-purpose flour, cinnamon, salt, baking soda and
    10 More
    all-purpose flour, cinnamon, salt, baking soda, butter-flavored shortening, brown sugar, granulated sugar, egg, water, vanilla extract, raisins, chopped nuts (optional), wheat germ (optional), old fashioned rolled oats or quick cooking oats
    14 ingredients
  • Oatmeal Raisin Cookies Oatmeal Raisin Cookies
    old-fashioned rolled oats, all-purpose flour and
    11 More
    old-fashioned rolled oats, all-purpose flour, toasted wheat germ, baking soda, baking powder, ground cinnamon, coarse salt, unsalted butter, softened, granulated sugar, light brown sugar, eggs, pure vanilla extract, raisins
    14 min, 13 ingredients
  • Oatmeal Raisin Muffins Oatmeal Raisin Muffins
    whole-wheat flour (about 1 cup), granulated sugar and
    16 More
    whole-wheat flour (about 1 cup), granulated sugar, brown sugar, untoasted wheat germ, wheat bran, baking soda, ground cinnamon, salt, quick-cooking oats, chopped pitted dates, raisins, dried cranberries, low-fat buttermilk, canola oil, vanilla extract, egg, lightly beaten, boiling water
    18 ingredients
  • Oatmeal Molasses Bread Oatmeal Molasses Bread
    king arthur unbleached all-purpose flour and
    9 More
    king arthur unbleached all-purpose flour, quick-cooking oats, all-bran, toasted wheat germ, active dry yeast, salt, water, molasses, butter, melted butter , optional
    1 hour , 10 ingredients
  • Oatmeal Pancakes With Cider Sauce Oatmeal Pancakes With Cider Sauce
    uncooked regular oats, whole wheat flour and
    10 More
    uncooked regular oats, whole wheat flour, instant nonfat dry milk powder, wheat germ, brown sugar, baking soda, salt, nonfat buttermilk, eggs, light butter, melted, vegetable cooking spray, cider sauce
    14 min, 12 ingredients
  • Oatmeal, Raisin, Sunflower Seed Cookies Oatmeal, Raisin, Sunflower Seed Cookies
    quick oats, all-purpose flour, wheat germ and
    8 More
    quick oats, all-purpose flour, wheat germ, light brown sugar, baking soda, salt, corn oil, egg, vanilla, raisins, unsalted sunflower seeds
    27 min, 11 ingredients
  • Oatmeal Mini-Pancakes With Apple-Pear Sauce Oatmeal Mini-Pancakes With Apple-Pear Sauce
    uncooked regular oats, whole wheat flour, baking soda and
    8 More
    uncooked regular oats, whole wheat flour, baking soda, salt, wheat germ, instant nonfat dry milk powder, dark brown sugar, eggs, milk, vegetable oil, apple-pear sauce
    11 ingredients
  • Fudgy Oatmeal Wheat Germ Brownies Fudgy Oatmeal Wheat Germ Brownies
    semi-sweet chocolate chips, margarine, quick-cooking oats and
    10 More
    semi-sweet chocolate chips, margarine, quick-cooking oats, quick-cooking oats, toasted wheat germ, nonfat dry milk powder, salt, baking powder, egg, egg whites, brown sugar, sugar (i use splenda ), vanilla
    35 min, 13 ingredients




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