Maple Oatmeal Muffins Recipes

MAPLE OATMEAL MUFFINS

Maple Oatmeal Muffins image

These are great for breakfast! I used pure maple syrup in them and the flavor was nice, very subtle. The recipe comes from the Pillsbury Complete book of Baking and has quickly become one of my favorites.

Provided by Kater

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 9

Ingredients

1 cup quick-cooking rolled oats
1/2 cup milk
3/4 cup maple syrup
1/4 cup margarine or 1/4 cup butter, melted
1 egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup chopped walnuts

Steps:

Preheat oven to 400 degrees.
Grease bottoms only of 12 muffin cups or line with paper baking cups.
In large bowl, combine oats and milk; let stand 5 minutes.
Add syrup, butter and egg; blend well.
Add flour, baking powder, cinnamon and walnuts; stir just until dry ingredients are moistened.
Fill greased muffin cups 2/3 full.
Bake 15-20 minutes or until toothpick inserted in the center comes out clean.
Remove immediately from pan. Serve warm.
Note: For mini muffins, bake 8-10 minutes or until done.

Nutrition Facts : Calories 195.2, Fat 8.3, SaturatedFat 1.4, Cholesterol 19.1, Sodium 118, Carbohydrate 27.4, Fiber 1.3, Sugar 12.3, Protein 3.8

MAPLE OATMEAL MUFFINS

Maple Oatmeal Muffins image

These made a lovely breakfast this morning! Fairly heavily modified from a recipe in a cute little "all muffins" cookbook I got years ago. The original recipe says this makes 12 but I have old/small muffin tins and I got 24. If you have large muffin tins you'll probably only get 12.

Provided by ladypit

Categories Quick Breads

Time 25m

Yield 12-124 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup sucanat (or use brown sugar)
2 eggs
1 1/4 cups nonfat vanilla soymilk
3/4 cup maple syrup
1 1/4 cups whole wheat flour
1 1/2 cups quick-cooking oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 tablespoons quick-cooking oatmeal

Steps:

Preheat your oven to 400 degrees. Spray your muffin tins with nonstick spray.
In a large bowl beat together the sucanat and eggs until well mixed.
Add the soymilk and maple syrup and mix well.
On top of the liquid add the whole wheat flour, the 1 1/2 cups oatmeal, baking powder and baking soda.
When all has been added, mix well being careful not to overbeat.
Spoon your batter into your muffin cups. Once they are full, sprinkle a little bit of the oatmeal on top of each muffin. The original recipe calls for a teaspoon on each but we don't like that much oatmeal on top.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 147.4, Fat 1.8, SaturatedFat 0.4, Cholesterol 31, Sodium 150.2, Carbohydrate 29.8, Fiber 2.5, Sugar 12.1, Protein 4.2

MAPLE OATMEAL MUFFINS

Maple Oatmeal Muffins image

Categories Bread Dairy Breakfast Brunch Bake Low Fat Quick & Easy Back to School Oat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12

Number Of Ingredients 13

Ingredients

2 cups unbleached all purpose flour
1 cup quick-cooking oats
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
3/4 cup unsweetened applesauce
1/2 cup pure maple syrup
1/2 cup packed golden brown sugar
1/4 cup vegetable oil
1 large egg
2 teaspoons vanilla extract

Steps:

Preheat oven to 400°F. Line twelve 1/3-cup muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).
Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.

MAPLE BROWN SUGAR OATMEAL MUFFINS

Maple Brown Sugar Oatmeal Muffins image

I took my favorite oatmeal flavor - maple and brown sugar - and turned it into a muffin!

Provided by Ash

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 15

Ingredients

¼ cup butter, softened
⅛ cup white sugar
⅛ cup brown sugar
½ cup applesauce
6 tablespoons Grade A maple syrup
1 egg
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup chopped walnuts
½ cup quick-cooking oats
¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add applesauce, maple syrup, egg, and vanilla extract; mix well.
Combine flour, walnuts, oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add to the butter mixture, stirring just until all ingredients are moistened.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Allow to cool in the tin for several minutes before removing.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 25.4 g, Cholesterol 30.8 mg, Fat 9.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 3.5 g, Sodium 187.9 mg, Sugar 13.8 g

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