Double Oat Muffins Recipes

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE OAT RAISIN POPPYSEED MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups or line with paper muffin liners.
• In a mixing bowl, mix flour, baking powder, nutmeg, sugar, and orange peel. In a separate bowl, mix eggs, margarine, and milk.
• Stir flour mixture into the wet ingredients until just moist. Stir in raisins, poppy seeds, and oats; mix well. Spoon batter into prepared muffin pan; fill muffin cups about 3/4 full.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Serve warm.

DOUBLE OAT MUFFINS

Steps:

• Heat oven to 400°F Prep muffin cups with paper or by greasing (intuition tells me it would be better not to use paper cups here).
• Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add milk, egg whites, oil and vanilla, mixing until just moistened.
• Fill muffin cups to almost full.
• Combine oats and remaining brown sugar, sprinkle over batter.
• Bake 20-22 minutes, or until golden brown.
• These are supposed to freeze well.