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.
the 1 1/2 cups oatmeal, baking powder and baking soda
ups (12) - see not in recipe description.
Combine the flour
o 400\u00b0F.
Put oatmeal into a food processor to
Soak oats in milk for 1 hour.
Combine all ingredients in a large bowl.
Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.
Bake at 400 F for 20-25 minutes.
Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.
owder, salt, and the instant oatmeal in a large bowl. Make
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. (I used Canola Oil spray).
Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
Let Cool and Enjoy!
large bowl combine the oatmeal and buttermilk or sour milk
am or a bit of vegan margarine.
In medium bowl
In a large bowl, combine flour, brown sugar, baking powder and baking soda.
In another bowl, combine oil, eggs, oatmeal, raisins and vanilla.
Add to dry ingredients and stir just until moistened (the batter will be thin).
Spoon into 12 greased muffin cups. Bake at 350\u00b0 for 18 minutes or until the muffins test done.
Makes 1 dozen.
In large bowl, pour boiling water over oatmeal.
Let stand 20 minutes.
Vigorously beat in the remaining ingredients.
Fill greased muffin pans 3/4 full.
Bake at 350\u00b0 for 20 to 25 minutes or until done.
Makes about 30 medium to large size muffins.
Mix together dry ingredients.
Mix together all other ingredients.
Stir together just until moistened.
Fill greased muffin pans 2/3 full and bake at 400\u00b0 F. for 20 to 25 minutes. Should make 10 muffins.
Preheat oven to 400\u00b0. Mix yogurt with oatmeal; let stand 1 hour. Cream margarine with sugar. Beat in egg and oatmeal mixture. Combine dry ingredients; add to oatmeal mixture.
Stir in raisins. Bake 20 to 25 minutes. Makes 12 muffins.
Preheat oven to 425\u00b0.
Mix together flour, baking powder and sugar.
Combine egg, milk, oatmeal and oil in a separate bowl. Add to flour mixture.
Stir only enough to moisten completely. Pour into greased muffin tins, filling them 2/3 full.
Bake 25 minutes.
Makes 12 muffins.
ool completely.
Apple Raisin Oatmeal Muffins: replace carrot with 1 apple
Sift flour, baking powder, soda, salt and cinnamon together. Mix oatmeal, buttermilk and brown sugar together.
Let stand 10 minutes.
Add eggs and oil.
Beat well.
Add dry ingredients to oatmeal mixture just to moisten.
Bake at 375\u00b0 for 25 minutes. Makes 10 muffins.
Mix together oatmeal and milk.
Let stand 1/2 hour.
Set aside.
Beat until light and fluffy the brown sugar, eggs, shortening and vanilla.
Add baking powder, salt and soda.
Mix well into creamed mixture.
Add flour; mix.
Add oatmeal mixture and blend in well.
Fill greased muffin tins 2/3 full.
Bake at 375\u00b0 for 20 to 25 minutes.
Makes 18 muffins.
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 oatmeal and buttermilk in mixing bowl.
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.