Oatmeal Raisin Bran Muffins Recipes

RAISIN APPLE MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the apple and raisins. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

CARAMELIZED OATMEAL RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
• In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
• Bake in preheated oven for 25 to 30 minutes.

RAISIN OATMEAL BRAN MUFFINS

Steps:

• Preheat oven to 400°F.
• Sift flours, Splenda/Equal, baking powder, cinnamon and salt together mixing well; add in the bran and oatmeal.
• In a second bowl, use a mixer to blend the buttermilk, apple juice concentrate, egg whites, honey about 2 minutes.
• Pour dry ingredients into wet stirring until just moist; gently mix in golden raisins and hot (not boiling) water.
• Spoon batter into muffin tins with cups or lightly sprayed with cooking spray.
• Bake 20 minutes until just browned and firm.

OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line or grease 12 muffin cups.
• Blend together brown sugar, oat bran, flour, baking powder, soda, and salt. Add eggs, chilled applesauce, and vegetable oil. Mix until well-blended. Spoon batter into muffin cups. Let stand 10 minutes.
• Bake at 400 degrees F (205 degrees C) for 15 minutes or until golden brown.
• VARIATIONS: Add 1 cup plumped raisins, with a little bit of raisin water (approximately 2 tablespoons). Or, before baking, sprinkle mixture of sugar and cinnamon over the tops of the muffins. Or, add 1 teaspoon cinnamon or nutmeg to flour mixture.

OATMEAL RAISIN BRAN MUFFINS

Steps:

• 1. Mix all dry ingredients together. In another bowl, mix liquid ingredients together. Combine the wet and dry ingredients and mix gently until just moistened. The batter will be lumpy.
• 2. Spray muffin tins with vegetable spray. Fill 2/3 full with batter, sprinkle tops with oatmeal and bake at 325^ for 20-25 minutes. 110 calories/ 2 grams fat per muffin

OATMEAL RAISIN MUFFINS

Steps:

• In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

OATMEAL RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400 F. Grease 2 12-cup muffin tins.
• In a large bowl, stir together milk, yogurt, and oil.
• Stir in cereal, and let stand for 5-10 minutes to soften.
• Stir in sugars until combined.
• Add eggs, and stir until incorporated.
• Add flour, oats, baking soda, salt, and cinnamon; stir until just combined.
• Stir in dried cranberries and apples.
• Divide batter evenly among prepared muffin cups.
• If using, sprinkle nuts and sugar evenly over muffin batter.
• Bake for 15-20 minutes, or until muffins spring back when lightly touched.
• Cool in pan for 5-10 minutes before removing.

OATMEAL RAISIN YOGURT MUFFINS

Steps:

• Preheat oven to 375.
• Lightly grease 1/2 cup muffin tin or use paper liners.
• In a bowl, stir together, flour, oats, brown sugar, baking powder, salt, cinnamon, and raisins.
• In another bowl, whisk together eggs, oil, and yogurt.
• Add yogurt mixture to flour mixture and stir until just combined.
• Divide the batter among ten of the muffin cups and bake on middle rack for 22-25 minutes.
• Yield: 10 muffins.
• Note: As stated above, I omitted the raisins from this recipe, and we didn't miss them at all. Also, I added maybe 1-2 tablespoons of milk, just because the batter seemed a bit "dry." Finally, I did get 12 muffins out of this recipe, not 10. I don't know if my muffin tin has smaller cups than stated, or if the added milk "stretched" the batter a bit more.