Jumbo Oatmeal Craisinraisin Muffins Recipes

JUMBO FLUFFY WALNUT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
• In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
• To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
• Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

JUMBO OATMEAL CRAISIN/RAISIN MUFFINS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly spritz the jumbo muffin tins with oil. Set aside.
• 3. Beat Eggs, Oil, Milk, Vanilla, Cinnamon and Applesauce until smooth on low with an electric mixer.
• 4. Add Vanilla Pudding mix slowly and beat until smooth.
• 5. Add Cake mix and slowly beat until smooth.
• 6. Fold in Oatmeal and Craisins or Raisins.
• 7. Fill muffin cups about 2/3 full and bake at 350 degrees for 23 - 25 minutes.
• 8. Let muffins cool about 20 minutes in muffin tin on rack and then remove from muffin tin and let finish cooling on a rack.?
• 9. You can also use dried blueberries instead of craisins or raisins.

OATMEAL-RAISIN MUFFINS

Steps:

• Combine the oats and buttermilk and let stand 30 minutes.
• Sift together the flour, baking powder, salt, baking soda and cinnamon.
• Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
• Stir until just combined.
• The batter will be lumpy.
• Fold in the raisins.
• Spoon into a muffin tin about 2/3 full.
• Bake at 400º F for 15 to 20 minutes.

EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• In a small bowl, combine milk and oats; let soak for 15 minutes.
• In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 425* F. Spray a 12-cup muffin tin with baking spray and set aside.
• In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.
• In a separate bowl, whisk milk, oil, egg and vanilla until combined.
• Add milk mixture to flour mixture, stirring until just moistened. Gently fold in oats and raisins.
• Divide mixture evenly among prepared muffin cups.
• Prepare the topping, but combining brown sugar, flour, cinnamon and oil until combined. Sprinkle over the tops of the muffin batter.
• Bake for 11-13 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a wire rack to cool completely.

JUMBO MAPLE PEAR OATMEAL MUFFINS

Steps:

• Heat oven to 400 and spray jumbo muffin tins with cooking spray.
• Combine flour through salt in large bowl.
• Combine remaining ingredients (less 2 tbsp oats for topping) in another bowl and let sit for 5 minutes.
• Mix wet and dry ingredients until just mixed.
• Spoon batter into tins.
• Mix reserved oats, Splenda, coconut and butter and sprinkle on muffins.
• Bake 20-25 minutes until toothpick comes out clean. Cool in page for 5 minutes and then remove from pan.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°
• Cream together the softened butter and sugar.
• Add in 1 egg at a time and mix.
• Mix in the baking powder and salt.
• Alternating between flour and milk, add into mixture until just combined. Mixing this by hand is a better way to ensure that you don't overbeat the mix.
• Gently stir in the mashed berries and then gently mix in the remaining berries.
• In a small bowl, mix together sugar, cinnamon, and nutmeg.
• Filled lined muffin tins to the top and sprinkle with topping mixture.
• Bake for about 25 minutes or until golden brown.