82 oatmeal muffins low Recipes

  • Blueberry Oatmeal Muffins (Low Sugar)
    oatmeal, flour, whole wheat flour and
    12 More
    oatmeal, flour, whole wheat flour, dark brown sugar , packed, ground cinnamon, baking powder, baking soda, salt, low-fat buttermilk, prune baby food (or prune puree or other fat replacement product), grated lemon zest, egg substitute, frozen blueberries, flour
    20 min, 15 ingredients
  • Low-Fat Oatmeal Muffins
    rolled oats (old fashioned oatmeal), skim milk and
    7 More
    rolled oats (old fashioned oatmeal), skim milk, whole wheat flour, brown sugar , packed, unsweetened applesauce, egg whites, baking powder, baking soda, salt
    21 min, 9 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
  • 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
  • Pear-Oatmeal Muffins
    quick-cooking oats, divided, all-purpose flour, sugar and
    13 More
    quick-cooking oats, divided, all-purpose flour, sugar, baking powder, baking soda, salt, ground cardamom, ground allspice, chopped ripe pears, low-fat buttermilk, light ricotta cheese, vegetable oil, vanilla extract, egg white, egg
    28 min, 16 ingredients
  • Maple Oatmeal Muffins
    unbleached all purpose flour, quick-cooking oats and
    11 More
    unbleached all purpose flour, quick-cooking oats, baking powder, ground cinnamon, baking soda, salt, low-fat buttermilk, unsweetened applesauce, pure maple syrup, golden brown sugar, vegetable oil, egg, vanilla extract
    13 ingredients
  • Cocoa Oatmeal Muffins
    flour, sugar, oats, cocoa powder, baking powder, salt and
    5 More
    flour, sugar, oats, cocoa powder, baking powder, salt, eggs, low-fat milk, butter or 1/2 cup margarine, melted, vanilla, nuts, chopped
    35 min, 11 ingredients
  • Oatmeal Carrot Muffins
    low-fat buttermilk, quick or regular oats and
    10 More
    low-fat buttermilk, quick or regular oats, carrot, coarsely grated, brown sugar, reduced calorie corn oil ) margarine, egg substitute, flour, sugar, baking powder, salt, baking soda, raisins
    12 ingredients
  • Cherry-Oatmeal Muffins
    quick-cooking oats, all-purpose flour, brown sugar and
    8 More
    quick-cooking oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, low-fat buttermilk or 3/4 cup soured soymilk, eggs, lightly beaten or 1/4 cup egg beaters egg substitute, canola oil, almond extract, fresh cherries (do not thaw) or 1 cup frozen cherries, roughly chopped (do not thaw)
    33 min, 11 ingredients
  • Autumn Oatmeal Muffins
    quick oats, whole wheat flour, unbleached flour and
    12 More
    quick oats, whole wheat flour, unbleached flour, sucanat or 3/4 cup brown sugar, baking powder, salt, ginger, ground cinnamon, ground nutmeg, low-fat milk, eggs, beaten, unsweetened applesauce, olive oil, dried currant (optional)
    35 min, 15 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
  • Blueberry Muffins With Granola Topping Blueberry Muffins With Granola Topping
    oatmeal muffin mix, honey and almond granola cereal and
    5 More
    oatmeal muffin mix, honey and almond granola cereal, honey and almond granola cereal, low-fat vanilla yogurt, frozen wild blueberries, liquid honey, divided, cinnamon
    20 min, 7 ingredients
  • Blueberry Muffins (Low Calorie Low Fat) Blueberry Muffins (Low Calorie Low Fat)
    oatmeal, flour, splenda sugar substitute, baking powder and
    7 More
    oatmeal, flour, splenda sugar substitute, baking powder, salt, skim milk, egg white, plain fat-free yogurt, fresh blueberries or 3/4 cup frozen blueberries, sugar, cinnamon
    45 min, 11 ingredients
  • Oatmeal Muffins Oatmeal Muffins
    old fashioned oats, raisins, low-fat milk and
    7 More
    old fashioned oats, raisins, low-fat milk, whole wheat flour, brown sugar, unsweetened applesauce, eggs, baking powder, baking soda, salt
    1 hour 20 min, 10 ingredients
  • Apricot Oatmeal Muffins Apricot Oatmeal Muffins
    baking powder, baking soda, butter, chopped nuts and
    7 More
    baking powder, baking soda, butter, chopped nuts, egg whites, chopped dried apricots, flour, low fat buttermilk, old fashioned oatmeal, salt, sugar
    11 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
  • Low Carb/Low Fat Pumpkin Muffins Low Carb/Low Fat Pumpkin Muffins
    oatmeal, baking powder, baking soda, salt, cinnamon and
    6 More
    oatmeal, baking powder, baking soda, salt, cinnamon, allspice, pumpkin, splenda sugar substitute, applesauce (can substitute 1/2 cup oil), egg substitute (can substitute 2 eggs), vanilla
    30 min, 11 ingredients
  • Pear-Oatmeal Muffins Pear-Oatmeal Muffins
    quick-cooking oats, divided, all-purpose flour, sugar and
    13 More
    quick-cooking oats, divided, all-purpose flour, sugar, baking powder, baking soda, salt, ground cardamom, ground allspice, chopped ripe pear, low-fat buttermilk, light ricotta cheese, vegetable oil, vanilla extract, egg white, egg
    16 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top