BLUEBERRY MUFFINS BROWN SUGAR RECIPES

BROWN SUGAR OAT MUFFINS RECIPE: HOW TO MAKE IT

Brown Sugar Oat Muffins Recipe: How to Make It image

With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas

Provided by Taste of Home

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 dozen.

Number Of Ingredients 11

Ingredients

1 cup old-fashioned oats
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/4 cup canola oil
1 teaspoon vanilla extract
Peanut butter and honey, optional

Steps:

Preheat oven to 400°. Mix first 6 ingredients. In another bowl, whisk together eggs, milk, oil and vanilla. Add to oat mixture; stir just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-17 minutes., Cool 5 minutes before removing muffins to a wire rack. Serve warm. If desired, spread with peanut butter and honey.

Nutrition Facts : Calories 192 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 202mg sodium, CarbohydrateContent 30g carbohydrate (14g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch

BLUEBERRY MUFFINS RECIPE | INA GARTEN | FOOD NETWORK

Blueberry Muffins Recipe | Ina Garten | Food Network image

Use up the best of seasonal blueberries with Ina Garten's super easy Blueberry Muffins recipe.

Provided by Ina Garten

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 muffins

Number Of Ingredients 10

Ingredients

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Steps:

Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
Bake the muffins for 20 to 25 minutes, until golden brown.

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