18 healthy butter oatmeal raisin Recipes

quick oats, whole wheat flour, white flour, salt, nestle semisweet chocolate morsel, chopped walnuts, canola oil, maple syrup, peanut butter, bananas, raisins

butter, room temperature, brown sugar, honey, egg, water, whole wheat flour (all-purpose is good too), salt, baking soda, rolled oats (aka oatmeal), chopped dates (optional) or figs (optional) or raisins (optional) or currants (optional) or chocolate chips (optional) or chopped nuts, etc (optional)

flour, oatmeal (this is 1 less cup than the original), salt, raisins (the golden ones taste so much better!), cinnamon (a lot more than the original), a few sprinkles (about 1/8 tsp nutmeg), baking soda, vanilla extract, eggs, sugar, brown sugar, applesauce, butter

butter (i sometimes substitute 1/2 cup unsweetened applesauce for a softer, sweeter-and healthier-cookie), white sugar, brown sugar, egg whites, egg, vanilla extract, whole wheat flour, baking soda, ground cinnamon, ground nutmeg, salt, quick-cooking oats, chocolate chips, raisins (or nuts, chips or other dried fruit- whatever strikes your fancy)

peanut butter, banana, vanilla, cinnamon, soy milk, sugar, oatmeal, soy flour, raisins

smart balance butter spread, splenda brown sugar blend, splenda granular, sugar substitute, eggs, whole wheat flour, baking soda, cinnamon, salt, vanilla, old fashioned oats, raisins

whole wheat flour, oatmeal, baking powder, cinnamon, carrots, grated, raisins, walnuts, chopped, desiccated coconut (preferably unsweetened to keep it healthy), apple, 1/2 grated & 1/2 chopped into small chunks, yoghurt, banana, mashed, baking soda, eggs, beaten, butter, melted, vanilla essence

wheat flour, old fashioned oats, granulated sugar, baking powder, baking soda, salt, dried fruit (raisins, currants, cranberries, etc.) (optional), light butter or 1/4 cup margarine, buttermilk, half-and-half (optional), vanilla extract, extra sugar, buttermilk (for brushing )

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

white flour, wheat flour, baking powder, ground cinnamon, baking soda, salt, unsalted butter, room temperature, splenda brown sugar blend, honey, eggs, vanilla extract, old fashioned oats, raisins or 1 cup dried cranberries, pecans, chopped or 1 cup walnuts

mashed banana, chunky peanut butter, honey, vanilla, rolled oats, whole wheat flour, nonfat dry milk powder, ground cinnamon, baking soda, dried cranberries or raisins

flour, wheat germ, wheat bran, cinnamon (or more ), salt (or less ), baking soda, butter (do not use margarine), oil (not olive), brown sugar, raw sugar, vanilla sugar, eggs, instant oats, granola cereal (without raisins and nuts)

uncooked thick cut oats, brown sugar (or 1/4 cup), cinnamon, vanilla, raisins, chopped walnuts, baking powder, fat-free milk, applesauce, butter, egg, beaten

butter, softened, brown sugar, white sugar, eggs, vanilla, all-purpose flour, baking soda, cinnamon, kosher salt, old fashioned uncooked oats, ground flax seeds, raisins (optional)

oats (i used a mix of , spelt flakes and barley flakes), coconut flour (i simply ground up some unsweetened coconut in the food processor), splenda sugar substitute (use more if you like your dips sweet), salt, white beans, drained and rinsed, hazelnut-flavored liquid coffee creamer (or use almond milk), plain soymilk (unsweetend), peanut butter (or other nut butter), cocoa powder, instant mocha-flavored coffee powder (or instant espresso powder), raisins, cinnamon

brown sugar (not packed), pumpkin puree, light butter or 2 tbsp margarine, liquid egg substitute, vanilla, cinnamon, baking soda, whole wheat pastry flour, oats (not instant ), dried sweetened cranberries, chocolate chips, flaked coconut, raisins