Recipes

Apple 'N Cheddar Oatmeal Muffins 

1-1/4 cups QUAKER Oats (Quick or Old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon apple pie spice or ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3/4 cup chopped apple (about 1 medium)
3/4 cup (3 ounces) shredded reduced fat cheddar cheese
1 cup apple juice or skim milk
2 egg whites or 1 egg, slightly beaten
2 tablespoons vegetable oil


Heat oven to 400°F.

Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.

Combine oats, flour, sugar, baking powder, apple pie spice, baking soda and salt. Stir in apples and cheese.

Add combined apple juice, egg whites and oil; mix just until dry ingredients are moistened.

Fill muffin cups almost full.

Bake 20 to 24 minutes or until golden brown. Serve warm.

12 Muffins

Oatmeal Chocolate Chip Muffins With Chocolate Streusel

STREUSEL
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons baking cocoa
2 tablespoons margarine or butter, melted
MUFFINS
1-1/4 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup semi-sweet chocolate chips or mini semi-sweet chocolate chips
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
2/3 cup low-fat buttermilk
1/2 cup honey
1/4 cup vegetable oil
1 egg, lightly beaten


Heat oven to 350ºF. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For streusel, combine all ingredients in medium bowl; mix well. Set aside.

For muffins, combine flour, oats, chocolate chips, baking powder, baking soda and salt in large bowl; mix well. In medium bowl, combine buttermilk, honey, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

Bake 20 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

1 DOZEN

 

 

Snickerdoodle Mini Muffins

TOPPING
1/3 cup granulated sugar
1 teaspoon ground cinnamon
MUFFIN
1-1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup fat-free milk
1 egg, lightly beaten
4 tablespoons (1/2 stick) margarine or butter, melted
1 teaspoon vanilla

 

Heat oven to 400°F. Spray bottoms only of mini muffin pan cups with cooking spray.

For topping, combine sugar and cinnamon in small bowl; mix well and set aside.

For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.

Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

3 DOZEN

 

 

Molasses Spice Oatmeal Muffins

MUFFINS
1-1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/3 cup fat-free milk
1/4 cup molasses
2 tablespoons vegetable oil
2 egg whites, lightly beaten
1 cup applesauce, any type
GLAZE
1/2 cup powdered sugar
2 to 3 teaspoons orange juice
1/2 teaspoon grated orange peel

 

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For muffins, combine dry ingredients in large bowl; mix well. Combine milk, molasses, oil and egg whites in medium bowl; mix well. Stir in applesauce. Add to dry ingredients all at once; mix just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 22 to 25 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes; remove from pan.

For glaze, combine all ingredients in small bowl; mix until smooth. Drizzle over muffin tops. Serve warm.

1 DOZEN

 

 

Wholesome Apple Raisin Muffins

1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
2/3 cup firmly packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt (optional)
3/4 cup applesauce
1/3 cup apple juice or fat-free milk
2 egg whites or 1 egg, lightly beaten
2 tablespoons vegetable oil
1/4 cup Quaker Oats (quick or old fashioned, uncooked)

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.

In large bowl, combine 1-1/2 cups oats, flour, sugar, raisins, baking powder, baking soda, cinnamon, nutmeg and salt; mix well. In small bowl, combine applesauce, apple juice, egg whites and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle remaining 1/4 cup oats evenly over batter, patting gently.

Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

 

 

Whole Grain Banana Muffins

1-1/2 cups all-purpose flour
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts (optional)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup mashed ripe bananas (about 3 medium)
5 tablespoons margarine or butter, melted
1/2 cup fat-free milk
2 egg whites or 1 egg, lightly beaten

 

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

In large bowl, combine flour, oats, sugar, nuts, if desired, baking powder and baking soda; mix well. In medium bowl, combine bananas, margarine, milk and egg whites; blend well. Add to dry Ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 17 to 19 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

1 DOZEN

 

 

 

Lemon Blueberry Oatmeal Muffins

1-3/4 cups Quaker Oats (quick or old fashioned, uncooked), divided
2 Tbsp. firmly packed brown sugar
1 cups all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
1/2 cup granulated sugar
1 Tbsp. baking powder
1/4 teaspoon salt (optional)
1 cup skim milk
2 egg whites, lightly beaten
2 Tbsp. vegetable oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.

For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.

Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.

Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.

1 DOZEN

 

 

 

 

Blueberry Oat Muffins

 

1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 tablespoons margarine, melted
1/2 teaspoon grated lemon peel
1 cup all-purpose flour
3 tablespoons granulated sugar or heat-stable sugar substitute equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 cup fresh or frozen blueberries (do not thaw)

Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute, margarine and lemon peel until blended.

In large bowl, combine flour, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

1 DOZEN

 

 

 

Banana-Orange Muffins

1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup chopped dates or raisins (optional)
One 8-ounce carton plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup mashed ripe banana (about 2 medium)
2 egg whites or 1 egg, lightly beaten
2 tablespoons vegetable oil
1-1/2 teaspoons grated orange peel

 

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.

In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full.

Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

1 DOZEN

 

 

 

Apricot Oatmeal Muffins

 

1 cup Quaker Oats (quick or old fashioned, uncooked)
1 cup low-fat buttermilk
1/4 cup egg substitute or 2 egg whites, lightly beaten
2 tablespoons margarine, melted
1 cup all-purpose flour
1/3 cup finely chopped dried apricots
1/4 cup chopped nuts (optional)
3 tablespoons granulated sugar or 2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)

Heat oven to 400°F. Lightly spray twelve medium muffin cups with cooking spray.

In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. Stir in egg substitute and margarine until blended.

In large bowl, combine flour, apricots, nuts, sugar or sweetener, baking powder, baking soda and salt; mix well. Add oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full.

Bake 20 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm

 

 

 

Banana Oat Muffins

TOPPING:
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup firmly packed brown sugar
3 tablespoons chopped walnuts
2 tablespoons whole-wheat flour
2-1/2 teaspoons vegetable oil
1 teaspoon vanilla
MUFFINS:
1 cup fat-free milk
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup vegetable oil
2 eggs
1 package (14 ounces) banana quick bread and muffin mix
1/2 cup snipped pitted dried plums OR dried figs

Heat oven to 400ºF. Spray bottoms of 18 medium muffin cups with non-stick cooking spray or line with paper baking cups.

For topping, combine all topping ingredients in medium bowl; mix well. Set aside.

For muffins, mix together milk and oats in large bowl. Let stand 10 minutes. Stir in oil and eggs until well blended. Add banana quick bread mix and dried plums. Stir by hand 50 to 75 strokes, as directed on package, or until blended.

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle with topping, dividing evenly.

Bake 15 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it and topping is golden brown. Remove muffins from pan to wire rack. Serve warm or at room temperature.

To freeze, wrap cooled muffins in foil, or place in freezer bag. Seal, label and freeze up to 6 months.

18 MUFFINS

 

 

 

Applesauce Oatmeal Muffins

TOPPING
1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon ground cinnamon
MUFFINS
1-1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white, lightly beaten

 

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

For topping, combine all ingredients in small bowl; mix well. Set aside.

For muffins, combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

1 DOZEN