Oatmeal Muffins With Figs And Walnuts Recipes

OATMEAL MUFFINS WITH FIGS AND WALNUTS

Steps:

• Add chopped figs into 2 tbsps of milk and soak for at least an hour in the refrigerator.
• Preheat the oven to 350.
• In a big bowl, mix together oats, flour, baking soda, baking powder, and cinnamon.
• In a seperate bowl, mix together milk, brown sugar, applesauce, and egg white.
• Combine wet ingredients with dry ingredients.
• Add in walnuts and soaked figs (along with the milk that it was soaked in), fold to combine.
• Spoon batter into muffin tins sprayed with cooking spray or lined with paper muffin cups.
• Bake for 20-25 minutes, or until toothpick comes out clean.

FRESH FIG OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Place half of the figs in a blender; blend until smooth. Chop remaining figs with a sharp knife.
• Beat eggs, applesauce, white sugar, and brown sugar together with an electric mixer in a bowl until frothy. Mix in flour, blended and chopped figs, flax meal, cinnamon, pumpkin pie spice, baking soda, and baking powder. Slowly add flour with mixer on low; fold in oats. Spoon batter into muffin cups.
• Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

OATMEAL WALNUT MUFFINS

Steps:

• Preheat oven to 350°F.
• Place paper liners in each of 12 muffin cups.
• Whisk eggs well, then whisk in oil, oatmeal and vanilla.
• In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
• Add liquid mixture and fold in, just until the dry ingredients are moistened.
• Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
• Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
• These freeze well.

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.

OATMEAL BREAKFAST MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Mist 18 muffin cups with cooking spray.
• Combine oatmeal and milk in a large bowl and set aside.
• Stir flour, brown sugar, oat bran, ground flax seed, baking powder, and salt together in a separate bowl.
• Combine bananas, applesauce, and egg substitute in another bowl. Stir into oatmeal mixture. Stir in flour mixture, followed by raisins, walnuts, and chocolate chips. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.