2 oiled or foil-lined muffin tins.
Bake for 20
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
o 400\u00b0F.
Put oatmeal into a food processor to
nto the bottom of a muffin tin. You can of course
Preheat oven to 425 degrees.
Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
In another bowl, combine milk, egg and oil.
Add liquid ingredients to the dry ingredients, mix until moist only.
DO NOT BEAT!
Fold in blueberries.
Fill greased muffin cups 2/3 full.
Mix topping ingredients.
Sprinkle over muffin batter.
Bake 20- 25 minutes.
Serve warm.
Preheat oven to 400\u00b0.
Grease the muffin tin or line with paper muffin cups.
In a bowl, mix together all the dry ingredients.
In a small bowl, mix together the egg, milk, margarine and brown sugar.
Beat.
Stir in blueberries and nuts. Pour the wet ingredients into the dry ingredients all at once and fold in until the dry ingredients are just moistened.
Spoon batter into the muffin cups.
Bake until lightly browned, about 12 minutes.
Serve warm.
Combine oatmeal and buttermilk and let stand 5 minutes. Combine remaining dry ingredients in large bowl.
Add egg and oil to oatmeal mixture and stir into dry ingredients only until moistened.
Add blueberries quickly.
Spray bottoms only with vegetable cooking spray 12 medium muffin cups and spoon batter into cups.
Bake 20 minutes at 425\u00b0.
Combine biscuit mix, brown sugar, oatmeal and cinnamon.
Mix eggs, milk and butter.
Add dry ingredients all at once and stir just until blended; fold in blueberries.
Spoon into greased muffin pans, filling each cup 2/3 full.
Bake in preheated oven at 400\u00b0 for 15 to 20 minutes or until golden brown.
Remove from pans and place on rack to cool.
Makes about 18 muffins.
Mix buttermilk, oil and egg; soak oatmeal in liquids.
Mix dry ingredients.
Add dry ingredients to liquids; stir just to mix. Fold in blueberries.
Spoon into 18 average size muffin cups, greased or sprayed with nonstick spray.
Bake at 400\u00b0 about 20 minutes.
Fold together blueberries and 2 tablespoons flour.
Set aside. Mix remaining ingredients and add floured blueberries.
Put into muffin cups (may use liners and put 1/2 cup mixture into each). Bake at 400\u00b0 for 20 minutes.
Mix all ingredients together. Fill greased muffin cups 2/3 full. Bake at 400\u00b0 for 15 to 20 minutes.
00b0F. Grease a 12-cup muffin pan.
Sift the flour
egrees F. Spray 12 medium muffin cups with no-stick cooking
rumbly consistency.
Spread the blueberry mixture over the baked crust
Preheat oven to 350F (180 degree C).
Sift baking powder and flour, mix well.
In a bowl combine milk with sugar and oil, whisk lightly.
Add flour mixture into the milk mixture bowl, mix together.
Pour batter halfway into muffin tins ( be sure to grease it with some coconut oil ).
Add 1 tbsp of jam to each muffin batter, just drop it in the middle, pour the leftover batter on top.
Bake for 20-25 minutes.
qually among the ramekins. Spoon oatmeal mixture on top. Sprinkle white
Add oats, chocolate chips, and blueberry jam; beat until evenly distributed
Pour boiling water over bran; set aside.
Mix together rest of ingredients.
Cream sugar and shortening.
Add eggs, buttermilk, flour, baking soda and salt.
Add water bran mixture to oatmeal mixture.
Bake at 375\u00b0 in muffin pan, 20 to 25 minutes.
Will keep in refrigerator in airtight container for 3 months.
Yields 8 dozen medium muffins.
small bowl.
Spread blueberry mixture over the partially baked
ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.