22 size oatmeal Recipes

oatmeal (not instant ), all-purpose flour, brown sugar, cinnamon, butter, chilled (1/4 cup-you may substitute margarine), honey crisp apples (or another firm , tart, cooking apple), butter (1/4 cup-may substitute margarine), brown sugar, cinnamon, cornstarch, cold water, pie crust (pillsbury unroll-and-fill s work great or make your own)

oatmeal, raisins, chocolate chips, flour, non-fat powdered milk (dairy or soy), brown sugar, baking powder, salt, cinnamon, applesauce, vanilla

unbleached all-purpose flour (6 1/4 oz), baking powder, baking soda, table salt, rolled oats , old-fashioned (3 1/2 oz), toasted pecans, chopped (4 oz), dried tart cherry, chopped coarse (5 oz), bittersweet chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup), unsalted butter , softened but still cool (1 1/2 sticks), brown sugar, preferably dark (10 1/2 oz), egg, vanilla extract

rolled oats, butter flavor shortening, granulated sugar, brown sugar, eggs, vanilla, all-purpose flour, baking soda, baking powder, salt, cinnamon, ground allspice, raisins

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.

plain flour (6oz), salt, ground ginger, ground cinnamon, bicarbonate of soda, oatmeal, molasses, butter, brown sugar, milk, egg (medium sized, preferably kept at room temperature)

ground beef, oatmeal, milk, instant minced onion, garlic salt, mozzarella cheese , cut into 12 bite sized pieces, flour, oil, spaghetti sauce

eggs, vanilla extract, unsweetened applesauce (i realized too late that i was out, and i substituted with 3/4 cup of pumpkin puree and 1/4 cup of oil with great success), brown sugar, banana, sliced, fruit of your choice (i used frozen blueberries) or chocolate chips, old-fashioned oats, salt, baking powder, flax seed, ground, cinnamon, milk (i used skim ), chopped and toasted pecans and walnuts. (this is not part of the original recipe, but i had some leftovers toasted pecans & walnuts and added them in too.), recipe calls for 6 & 1/2 droppers full stevia + 1/2 cups sucanat or brown sugar. the recipe notes that if you are not using any stevia to increase your sugar choice to 1 cup.

sweet potatoes (about 3), orange , zested and juiced, ground cinnamon, honey, milk, diced dried apricots, oatmeal, brown sugar, extra-virgin olive oil, butter , cut into pea-sized pieces, chopped walnuts

honey, natural creamy peanut butter, maple syrup or 2 tbsp agave artificial sweetener, coconut oil, ground cinnamon, vanilla extract, rolled oats, crisp brown crispy rice cereal, dried fruit (i use small raisin size dry fruit, so i don tsp have to chop. but any chopped dry fruit will do), raw protein powder

unsalted butter, at room temperature , cut into pea-sized pieces, plus more for pan, all-purpose flour, old fashioned rolled oats, brown sugar, ground cinnamon, butterscotch chips, cream cheese, at room temperature, sweetened condensed milk, lemon , zested and juiced, vanilla extract

eggs, buttermilk (converted from european measurement 2 dl.), carrots (medium size, peeled and chopped into small pieces), salt, butter (melted , use microwave oven, optional leave out for low-fat version), oatmeal, whole wheat flour, all-purpose flour, sugar, cardamom, vanilla sugar, baking powder, baking soda

milk or water, salt, quick-cooking oats, snack-size cups (4 oz each) diced peaches, sugar, refrigerated amaretto nondairy creamer

quaker multi grain oatmeal, apple (about half a medium size ) chopped into small pieces, water or milk, cinnamon ground, nutmeg ground, ginger ground, pumpkin canned, pecans chopped, brown sugar packed

margarine, butter, sugar, brown sugar, eggs, vanilla, brandy, flour, baking powder, baking soda, oatmeal, corn flakes, crushed to match the size of your oatmeal, dates, chopped, raisins, golden raisin, chocolate chips, white chocolate chips

apple , chopped in bite sized pieces, cinnamon, splenda brown sugar, quaker weight control oatmeal (1 packet, it s got 7g of protein), chopped pecans, sugar free syrup (torani), smart balance butter, melted

directions here are for mixing the dough in a bread machine, but baking it in your oven. if you need different directions, just message me and i will send them to you. (am using my bread machine as kitchenaide is out of commission right now)., way i added more nutrition & flavor to this loaf was by soaking my grains overnight, then adding them to machine (original recipe does not call for added grains). using a 1 cup measuring cup, i filled it 3/4 of the way full with a mixture of brown rice flour, quinoa and barley flakes (looks like oatmeal)-i dumped that into a dish and added 1/2 cup of warm water, stirred it around, and let it sit (covered) overnight so that the grains could absorb the water. i ve been reading a lot about grain (and whole grain flour soaking) and so far, this seems to have served me well. you can use any combination of whole grains-this is just what i used. next day when i was ready to make bread, i did this, i set my machine on the dough (or manual) cycle and layered these ingredients in the bread machine in the following serving, warm water, molasses, sugar, kosher salt, lemon juice (bottled ok-it helps the yeast and helps crumb be less tender), oil, whole grain mix i created, rye flour, vital wheat gluten (flour), bread flour (i usually use just a speck over 2 & 1/2 cups), active dry yeast (yes, 6 tsp), also need, egg wash to brush on top (1 egg, beaten well with a pinch of salt and a tsp of water) & oat bran to sprinkle on top & make it pretty., once the ingredients are in , press start and let your machine run thru the dough cycle., once that s complete , remove dough divide it in half, shape it freeform (i just make a round loaf), place shaped loaves on parchment lined baking sheet. cover dough with plastic wrap and let it rise until almost double in size (about an hour in my kitchen). when dough nears the end of it s rising time, preheat the oven to 375o (i bake it at 365o, but i m a bit neurotic about bread)., once oven is heated , brush loaves with egg wash, dust them with oat bran, score/slash them about 1/4 deep and load them into oven., bake 375o for about 30-35 minutes until loaf sounds hollow when bottom is tapped (or for 38-40 minutes at 365o)., cool on wire rack .

whole wheat flour (hodson mill whole grain pancake mix), oatmeal (the kind that will cook in a microwave), bananas (medium size, ripe, mashed ), milk (i use 1%), dark brown sugar , packed, butter, softened (smart balance butter blend), egg (or 2 whites if you really want to make it low-fat), salt, baking powder, cinnamon