Easy Oatmeal Muffins

(from cardsfan’s recipe box)

6-12 Muffins

Categories: bread, breakfast, want to try

Ingredients

  • 1 cup old-fashioned rolled oats (not instant)
  • 1 cup plain low-fat yogurt
  • 1 large egg, beaten lightly
  • 1 teaspoon vanilla
  • 1/2 cup packed light brown sugar
  • 1/4 cup ( 1/2 stick) butter, melted and cooled
  • 3 tablespoons canola oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup golden raisins
  • 1/4 cup turbinado sugar or granulated sugar (see note)

Directions

  1. In a large bowl, combine oats and yogurt; let stand 1 hour (or refrigerate overnight).

  2. Preheat the oven to 400 degrees. Grease a tin that holds 12 1/2-cup muffins or 6 1-cup muffins.

  3. Add egg, vanilla, brown sugar, butter and oil to oat mixture, stirring until just combined.

  4. Sift together flour, salt, baking powder, baking soda and cinnamon into another large bowl. Add to oat mixture, stirring until just combined. Fold in raisins.

  5. Divide batter evenly among muffin cups. Sprinkle with turbinado or granulated sugar.

  6. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

  7. Note: Look for turbinado sugar (such as Sugar in the Raw brand) in most supermarkets and health food stores.

  8. For Banana Coconut Pecan Muffins, substitute 1 cup unsweetened coconut milk for yogurt and 1 tablespoon rum for vanilla. Fold 1/2 cup sweetened flaked coconut, 1/2 cup chopped pecans and 1 diced banana into batter.

  9. For Blueberry Lemon Almond Muffins, substitute 1 cup buttermilk for yogurt, 1/2 teaspoon almond extract for vanilla and add 2 tablespoons freshly squeezed lemon juice. Add 1/4 teaspoon nutmeg to flour mixture; fold in 1/2 cup lightly toasted, sliced, chopped almonds and 1 cup fresh or frozen blueberries along with the grated zest from 1 lemon.

  10. For Apple Cinnamon Walnut Muffins, omit raisins. Increase cinnamon to 2 teaspoons. Add 1/2 teaspoon allspice to flour mixture. Add 1/2 cup chopped walnuts, 1/2 cup dried cranberries and 1 medium peeled, chopped apple to batter.

  11. For Spiced Chai Muffins, omit raisins. Add 1 teaspoon almond extract to batter. Add 1 teaspoon allspice, 1 teaspoon cardamom and 1/2 teaspoon nutmeg to flour mixture. Add 1/2 cup chopped, toasted almonds.

  12. For Chocolate Cappuccino Muffins, increase vanilla to 1 1/2 teaspoons. Add 3 tablespoons unsweetened cocoa powder and 1 tablespoon instant coffee to flour mixture. Substitute 3 ounces chopped dark chocolate for raisins.

  13. For Cherry Chocolate Muffins, add 4 tablespoons unsweetened cocoa powder, 1/2 cup chopped canned Bing cherries, 3 tablespoons Bing cherry syrup (from the can) and 1/2 cup semisweet chocolate chips to batter.

  14. For Orange Carrot Pineapple Muffins, add 1/4 cup orange marmalade, 1/2 cup grated carrots and 1/2 cup chopped frozen pineapple (or well-drained canned pineapple chunks) to the batter. Substitute 1 tablespoon rum for vanilla if desired. You could also add 1/3 cup coconut. These make for very moist muffins, so be sure to lightly oil entire muffin pan for easy removal.

  15. For Pear Ginger Muffins, add 1/2 teaspoon ground ginger to flour mixture. Add 1 peeled and diced ripe pear, 1/4 cup chopped candied ginger and 1/2 cup chopped pecans to batter. Substitute dried cherries or cranberries for raisins if desired.

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