Orange Wildberry Oatmeal Recipes

BERRY & OATMEAL CHEESECAKE MUFFINS

Berry & Oatmeal Cheesecake Muffins image

Go wild in 15 minutes with Berry & Oatmeal Cheesecake muffins. These oatmeal cheesecake bites feature wild berries and natural oats with a creamy center.

Provided by My Food and Family

Categories Home

Time 42m

Yield 18 servings

Number Of Ingredients 13

Ingredients

1 cup old-fashioned or quick-cooking oats
1 cup buttermilk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
3 Tbsp. orange zest
1 cup flour
3/4 cup packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh or frozen mixed berries (blackberries, blueberries and raspberries)

Steps:

Heat oven to 350ºF.
Combine oats and buttermilk in medium bowl; let stand 10 min.
Meanwhile, mix cream cheese, granulated sugar and orange zest until blended; set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
Add egg and butter to oat mixture; mix well. Add to flour mixture; stir just until moistened. Gently stir in berries.
Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter.
Bake 23 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.

Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ORANGE OATMEAL

Orange Oatmeal image

I like to make this for breakfast because it's quick yet out of the ordinary. The orange flavor adds a little something extra to a weekday breakfast.-Bernice Haack, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 cup water
3/4 cup orange juice
1/8 teaspoon salt
1 cup quick-cooking oats
1/4 teaspoon grated orange zest
1 to 2 tablespoons brown sugar

Steps:

In a small saucepan, bring the water, orange juice and salt to a boil. Stir in oats and cook for 1 minute or until oatmeal reaches desired consistency. Stir in orange zest. Serve with brown sugar.

Nutrition Facts : Calories 222 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

BETSY'S BEST GLUTEN-FREE MUFFINS

Betsy's Best Gluten-Free Muffins image

My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time.

Provided by Terry Walker

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup white rice flour
¾ cup white sugar
½ cup oat flour
½ cup all-purpose gluten-free flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
1 egg
⅔ cup milk
⅓ cup vegetable oil
⅓ cup yogurt
½ teaspoon vanilla extract
½ cup chopped walnuts
½ cup raisins
½ cup pumpkin puree

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 38.3 g, Cholesterol 17 mg, Fat 10.9 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 125.6 mg, Sugar 18.4 g

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