47 whole wheat oatmeal buttermilk muffins Recipes

  • Whole Wheat Oatmeal Blueberry Muffins
    oats, lowfat buttermilk, honey or brown sugar, oil, egg and
    5 More
    oats, lowfat buttermilk, honey or brown sugar, oil, egg, whole wheat flour, baking soda, salt, blueberries (fresh or frozen ), chopped pecans
    10 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
  • Raisin Oatmeal Bran Muffins
    whole wheat flour, all-purpose flour, all-purpose flour and
    14 More
    whole wheat flour, all-purpose flour, all-purpose flour, splenda sugar substitute or 2 tbsp equal spoonful, salt, baking powder, cinnamon, unprocessed natural bran, quick-cooking oatmeal, low-fat buttermilk, low-fat buttermilk, apple juice concentrate, vegetable oil, egg whites, honey, golden raisins or 1/2 cup currants or 1/2 cup regular raisins, water
    30 min, 17 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 Spelt Oatmeal And Banana Muffins
    adapted from baking in america, whole spelt flour and
    13 More
    adapted from baking in america, whole spelt flour, wheat or oat bran, sugar or splenda, brown sugar or splenda, baking soda, salt, ground cinnamon, banana chips (or other dried fruits), rolled oats, slightly chopped (or quick cooking oats), egg, buttermilk or yogurt (non-fat is ok), vegetable oil or apple sauce, vanilla, water
    15 ingredients
  • Oatmeal Cherry Applesauce Muffins
    whole wheat flour, all-purpose flour, oats, baking powder and
    9 More
    whole wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, unsweetened applesauce, low-fat buttermilk, brown sugar, canola oil, egg , slighlty beaten, dried cherries or 3/4 cup cranberries
    16 min, 13 ingredients
  • Oatmeal Cranberry Applesauce Muffins
    whole wheat flour, oats, baking powder, baking soda, salt and
    8 More
    whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, unsweetened applesauce, low-fat buttermilk, brown sugar, canola oil, egg, dried cranberries, cranberry sauce
    26 min, 13 ingredients
  • Healthy Lemon Blueberry Muffins
    oatmeal, oatmeal, all-purpose flour, whole wheat flour and
    13 More
    oatmeal, oatmeal, all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, salt, buttermilk, canola oil, lemon juice, lemon , zested, vanilla, egg, frozen blueberries, all-purpose flour
    30 min, 17 ingredients
  • 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
  • Oatmeal Muffins
    nonstick vegetable oil spray, quick-cooking oats and
    15 More
    nonstick vegetable oil spray, quick-cooking oats, whole wheat flour, chopped pecans (about 2 oz), dark brown sugar, sugar, natural oat bran, wheat germ, ground cinnamon, baking soda, salt, buttermilk, canola oil, egg, vanilla extract, boiling water, fresh or frozen wild blueberries
    3 hour 50 min, 17 ingredients
  • Whole Wheat and Fruit Muffins Whole Wheat and Fruit Muffins
    whole wheat flour, white pastry flour, oatmeal and
    7 More
    whole wheat flour, white pastry flour, oatmeal, brown sugar (slightly packed), baking powder, baking soda, eggs, buttermilk, light extra virgin olive oil, berries (juicy types of fruit) or 1 1/2-2 cups fruit (juicy types of fruit)
    50 min, 10 ingredients
  • Whole Wheat-Oatmeal and Buttermilk  Blueberry Muffins Whole Wheat-Oatmeal and Buttermilk Blueberry Muffins
    whole wheat flour, quick oats, baking powder, baking soda and
    6 More
    whole wheat flour, quick oats, baking powder, baking soda, salt, eggs, low-fat buttermilk, oil, splenda sugar blend for baking (or 1/2 cup white sugar), fresh blueberries (or the equivalent un-thawed frozen berries, or even more, if you dare!)
    35 min, 10 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
  • 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
  • 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
  • No Added Sugar Blueberry/Oatmeal/Applesauce Muffins No Added Sugar Blueberry/Oatmeal/Applesauce Muffins
    whole wheat flour, oats, baking powder, baking soda, salt and
    6 More
    whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, unsweetened applesauce, low-fat buttermilk, canola oil, egg, lightly beaten, blueberries (fresh or frozen )
    11 ingredients
  • Oatmeal Apple Cinnamon Muffins Oatmeal Apple Cinnamon Muffins
    buttermilk, quick-cooking oatmeal (not instant ), egg and
    11 More
    buttermilk, quick-cooking oatmeal (not instant ), egg, oil (canola, safflower or corn ), granulated sugar, whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, apple, finely cubed, raisins, boiling water
    30 min, 14 ingredients
  • Angelas' Healthy Breakfat Muffins Angelas' Healthy Breakfat Muffins
    whole wheat flour, all purpose flour, wheat bran and
    12 More
    whole wheat flour, all purpose flour, wheat bran, wheat germ, oatmeal, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, buttermilk, brown sugar, applesauce, egg, dried cranberries
    15 ingredients




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