Best Oatmeal Millet Muffins Recipes

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WHOLE WHEAT OATMEAL MILLET MUFFINS



Whole Wheat Oatmeal Millet Muffins image

Sweet and delightfully crunchy. I adapted this recipe from one I found somewhere else on the internet - used honey instead of white sugar, wholewheat flour instead of all-purpose, cut down the brown sugar and boosted the millet content. The original recipe didn't contain any baking powder, which I found suspicious (?), so I added that in. I toasted the millet ahead of time, but can't say as it made much difference in the flavour (which is primarily vanilla-y and oaty)--the millet seeds do add a nice cake sprinkle-like crunch to things though. This is half of a recipe that was supposed to make 12 muffins, but the 6 muffins I got out of my version were a little on the large side--for medium-sized muffins, maybe stretch the batter out over 8-10 muffin cups. My muffins took an extra few minutes in the oven and still ended up being a bit moist in the middle, but maybe that's because the muffins were large and because I was using the toaster oven...?

Provided by Pepita

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 11

2/3 cup boiling water
1/2 cup uncooked oats
1/4 cup canola oil
1/4 cup honey
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
7/8 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup hulled millet seed

Steps:

  • Preheat the oven to 350°F.
  • Pour boiling water over the oats, cover, and let stand 20 minutes; cool.
  • Sift together the flour, baking powder and baking soda.
  • In a separate bowl, combine oil, honey and brown sugar. Add the vanilla and the egg and beat until well blended.
  • Add the cooled oatmeal to the wet ingredients and stir well to blend.
  • Add wet to dry ingredients and stir.
  • Stir in the millet.
  • Spoon the batter into the muffin cups, filling about 2/3 full.
  • Bake for 15-20 minutes.

Nutrition Facts : Calories 173.2, Fat 5.9, SaturatedFat 0.6, Cholesterol 17.6, Sodium 50.5, Carbohydrate 27.2, Fiber 2.5, Sugar 10.3, Protein 3.8

OATMEAL MILLET MUFFINS



Oatmeal Millet Muffins image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 muffins

Number Of Ingredients 11

1 1/4 cups boiling water
1 cup uncooked instant rolled oats
1/2 cup (1 stick) butter at room temperature
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup millet

Steps:

  • Preheat the oven to 350. Butter 12 muffin cups.
  • Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool.
  • Sift together the flour, baking soda and salt.
  • In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended.
  • Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet.
  • Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean.
  • Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well.

OATMEAL MILLET MUFFINS



OATMEAL MILLET MUFFINS image

Categories     Bread     Breakfast

Yield 12 muffins

Number Of Ingredients 16

Oatmeal millet muffins
Categories: Muffins
Yield: 12 Servings
1 ¼ c Boiling water
1 c Uncooked instant rolled
Oats
½ c Butter at room temperature
(1 stick)
1 c White sugar
1 c Brown sugar
2 ts Vanilla
2 Eggs
1 ½ c All-purpose flour
1 ts Baking soda
½ ts Salt
½ c Millet

Steps:

  • Preheat the oven to 350. Butter 12 muffin cups. Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool. Sift together the flour, baking soda and salt. In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended. Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet. Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean. Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well.

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