17 oatmeal cream muffins Recipes

  • 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
  • Oatmeal Cream Cheese Muffins
    oatmeal, milk, brown sugar, oil, flour, baking powder and
    5 More
    oatmeal, milk, brown sugar, oil, flour, baking powder, salt, cream cheese, egg, beaten, oatmeal, brown sugar
    30 min, 11 ingredients
  • Oatmeal Cream Cheese Muffins
    quick oatmeal, buttermilk, cream cheese, brown sugar and
    6 More
    quick oatmeal, buttermilk, cream cheese, brown sugar, egg, beaten, flour, baking powder, baking soda, salt, dried peaches, chopped (or any dried fruit)
    20 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
  • Sour Cream Peach Muffins
    toasted almond, finely chopped, brown sugar, cinnamon and
    13 More
    toasted almond, finely chopped, brown sugar, cinnamon, unsalted butter, melted, unsalted butter, melted, light brown sugar, oil, eggs, pure vanilla extract, sour cream (low-fat is fine ), all-purpose flour, quick-cooking oatmeal, baking powder, baking soda, salt, coarsely chopped peach, pitted, skins removed
    45 min, 16 ingredients
  • Nutty Maple Muffins
    egg, sour cream, maple syrup, canola oil and
    5 More
    egg, sour cream, maple syrup, canola oil, oatmeal crisp almond cereal, king arthur unbleached all-purpose flour, brown sugar, baking soda, chopped pecans
    35 min, 9 ingredients
  • Carrot Oatmeal Muffins
    all-purpose flour, whole wheat flour, baking soda and
    14 More
    all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, white sugar, brown sugar, canola oil, eggs, beaten, vanilla extract, uncooked rolled oats, flaked coconut, raisins, shredded carrots, crushed pineapple, drained with juice reserved, softened cream cheese
    45 min, 17 ingredients
  • 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
  • Pineapple Oatmeal Muffins
    crushed pineapple, not drained, sour cream, egg and
    9 More
    crushed pineapple, not drained, sour cream, egg, butter or 1/4 cup margarine, melted and slightly cooled, all-purpose flour, old fashioned oats, sugar, baking powder, ground cinnamon, ground nutmeg, salt, raisins (optional)
    50 min, 12 ingredients
  • Raspberry Streusel Muffins
    flour, quick oatmeal, sugar, cinnamon, salt, butter and
    12 More
    flour, quick oatmeal, sugar, cinnamon, salt, butter, butter, sugar, egg, flour, baking powder, baking soda, cinnamon, salt, milk, sour cream, vanilla, raspberries (fresh or frozen )
    40 min, 18 ingredients
  • Pineapple  Berry  make Um Your Way  Muffins
    crushed pineapple, light sour cream, egg, melted butter and
    11 More
    crushed pineapple, light sour cream, egg, melted butter, flaked coconut (optional), flour (can be part white whole wheat), sugar, ground flax seeds, oatmeal, baking powder, cinnamon, nutmeg, salt, blueberries (fresh or frozen or could sub raspberries or blackberries), chopped pecans (macadamia nuts are great)
    45 min, 15 ingredients
  • Oatmeal Brown Sugar Muffins Oatmeal Brown Sugar Muffins
    all-purpose flour, light brown sugar, rolled oats and
    6 More
    all-purpose flour, light brown sugar, rolled oats, baking powder, salt, low-fat sour cream, butter, softened, eggs
    12 hour 30 min, 9 ingredients
  • Apple Pie Muffins Apple Pie Muffins
    brown sugar, chopped almonds, chopped peanuts, oatmeal and
    17 More
    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
    22 ingredients
  • Pineapple Oatmeal Muffins Pineapple Oatmeal Muffins
    crushed pineapple, rolled oats, sour cream, shortening and
    8 More
    crushed pineapple, rolled oats, sour cream, shortening, brown sugar, grated orange peel, egg, beaten, flour, baking powder, baking soda, ginger, salt
    40 min, 12 ingredients
  • Gluten Free Hearty Oatmeal Muffins Gluten Free Hearty Oatmeal Muffins
    gluten free oats, ground, gluten free old fashioned oats and
    15 More
    gluten free oats, ground, gluten free old fashioned oats, gluten free rice flour, tapioca starch, baking soda, cream of tartar, salt, cinnamon, xanthan gum, brown sugar, dried cranberries, chopped pecans, eggs, beaten, vanilla, buttermilk or 1 cup soymilk, apple cider vinegar, vegetable oil
    40 min, 17 ingredients




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