60 oatmeal raisin muffins wheat Recipes

  • Oatmeal Pumpkin Muffins
    oats, sugar, baking powder, salt, cinnamon, milk, non fat and
    7 More
    oats, sugar, baking powder, salt, cinnamon, milk, non fat, pumpkin, applesauce, egg, raisins, whole wheat flour, nutmeg, vanilla extract
    13 ingredients
  • Healthy Oatmeal Raisin Muffins
    whole wheat flour, quick-cooking rolled oats, brown sugar and
    8 More
    whole wheat flour, quick-cooking rolled oats, brown sugar, baking soda, cinnamon, salt, water, skim milk, oil, egg, raisins
    30 min, 11 ingredients
  • Healthy W.w Oatmeal Raisin Muffins
    whole wheat flour, oats and
    9 More
    whole wheat flour, oats, date syrup (more to add sweetness), baking soda, cinnamon (possibly even more), salt, water, soymilk, applesauce, egg, raisins
    25 min, 11 ingredients
  • Lighter, but Scrumptious Oatmeal Raisin Muffins :)
    oats (quick or oldfashioned), skim milk, all-purpose flour and
    10 More
    oats (quick or oldfashioned), skim milk, all-purpose flour, wheat flour, baking powder, baking soda, salt, cinnamon (optional), eggs or 2 egg whites, sugar, applesauce, vanilla extract, raisins (or just dump some in!)
    15 min, 13 ingredients
  • Oat & Raisin Muffins
    wheat flour, oatmeal, ground, lowfat milk, sugar, raisins and
    4 More
    wheat flour, oatmeal, ground, lowfat milk, sugar, raisins, canola oil, egg, baking powder, vanilla essence
    9 ingredients
  • Oatmeal Raisin Cookie Muffins
    unsalted butter and
    12 More
    unsalted butter, whole wheat pastry flour (i used regular whole wheat flour), baking powder, baking soda, salt, ground cinnamon, rolled oats, eggs, at room temperature, buttermilk, at room temperature, brown sugar , packed, vanilla, raisins, walnuts, chopped (optional)
    30 min, 13 ingredients
  • Oatmeal Apple Muffins
    egg, fat free half-and-half, canola or olive oil and
    10 More
    egg, fat free half-and-half, canola or olive oil, splenda or sugar, apple, peeled and chopped, dried cranberries or raisins, walnut pieces, whole wheat flour, quick-cooking oats, salt, baking powder, ground nutmeg, ground cinnamon
    13 ingredients
  • Oatmeal Apple Muffins
    oats, skim milk, raisins, cinnamon, nutmeg and
    8 More
    oats, skim milk, raisins, cinnamon, nutmeg, apples, peeled and diced, egg, canola oil, whole wheat flour, baking soda, baking powder, vanilla, brown sugar
    14 ingredients
  • Oatmeal Carrot Muffins
    old-fashioned oats, raisins, fat-free milk and
    10 More
    old-fashioned oats, raisins, fat-free milk, shredded carrot, sugar, brown sugar, vegetable oil, egg whites, grated orange peel, king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, baking powder, baking soda
    30 min, 13 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
  • Whole Wheat, Oatmeal, and Raisin Muffins
    whole wheat flour (about 4 3/4 oz), granulated sugar and
    16 More
    whole wheat flour (about 4 3/4 oz), 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
  • Magickal Banana Apple Raisin Oatmeal Bran Muffins
    ripe banana (works with 1 as well), cinnamon, milk and
    11 More
    ripe banana (works with 1 as well), cinnamon, milk, oatmeal (instant ok), raisin bran cereal, raisins, cooking oil (i prefer canola), egg (or 2 whites), brown sugar (white will work), whole wheat flour, unbleached all-purpose flour, salt, baking soda, baking powder
    35 min, 14 ingredients
  • Healthy Oatmeal-Raisin-Cookie Muffins
    old-fashioned oatmeal, skim milk, unsweetened applesauce and
    9 More
    old-fashioned oatmeal, skim milk, unsweetened applesauce, egg beaters egg substitute, brown sugar, whole wheat flour, baking powder, baking soda, salt, cinnamon, raisins
    1 hour , 12 ingredients
  • Leftover Cooked Oatmeal Muffins
    flour (i use white or wheat), brown sugar, baking powder and
    6 More
    flour (i use white or wheat), brown sugar, baking powder, baking soda, melted butter, eggs, lightly beaten, leftover cooked oatmeal, raisins (optional), vanilla
    28 min, 9 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
  • Brough House Oatmeal Raisin Muffins Brough House Oatmeal Raisin Muffins
    quick oats, whole wheat flour, unbleached white flour and
    11 More
    quick oats, whole wheat flour, unbleached white flour, wheat germ, brown sugar, baking powder, salt, cinnamon, nutmeg, eggs, low-fat milk, olive oil, applesauce, raisins
    50 min, 14 ingredients
  • Oatmeal Rasin Muffins Oatmeal Rasin Muffins
    whole wheat flour (about 4 3/4 oz), granulated sugar and
    16 More
    whole wheat flour (about 4 3/4 oz), granulated sugar, brown sugar, wheat germ , untoasted, wheat bran (or oat 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, water, boiling
    18 ingredients
  • Whole Wheat, Oatmeal, and Raisin Muffins Whole Wheat, Oatmeal, and Raisin Muffins
    whole wheat flour (about 4 3/4 oz), sugar and
    16 More
    whole wheat flour (about 4 3/4 oz), sugar, brown sugar , packed, wheat germ , untoasted, wheat bran, baking soda, ground cinnamon, salt, quick-cooking oats, pitted dates, chopped, raisins, dried cranberries, low-fat buttermilk, canola oil, vanilla extract, egg, lightly beaten, boiling water
    35 min, 18 ingredients




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