Best Whole Wheat Oatmeal Millet Muffins Recipes

OATMEAL MUFFINS

Steps:

• Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray, or line them with paper muffin liners. (Note: I baked off these muffins in paper-lined ramekins. It worked beautifully.)
• Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Divide batter among prepared muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.

WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS

Steps:

• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
• Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
• Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
• Stir in boiling water. Let batter stand 15 minutes.
• Preheat oven to 375°.
• Spoon batter into 12 muffin cups coated with cooking spray.
• Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pans immediately; place on a wire rack.

WHOLE WHEAT OATMEAL MUFFINS

Steps:

• Mix oats and buttermilk. Let stand for 20 minutes.
• Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil.
• Place whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, and Splenda in a mixing bowl. Whisk until well combined. Stir in walnuts.
• In a separate bowl, mix together egg, canola oil, and molasses. Add this mixture to flour mixture and stir well. The batter will be very thick. If it's too thick, add 1/4 cup milk.
• Spoon batter into muffin tin. Bake for 15 minutes. Cool on wire rack for 5 minutes before turning muffins out of pan.

OATMEAL MILLET MUFFINS

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.

MILLET MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups.
• In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups.
• Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.