Baked Oatmeal Muffins
Try this Baked Oatmeal Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 cups milk
- 1/2 teaspoon kosher salt
- 2 tablespoons butter melted and cooled
- 1/4 cup maple syrup
- 2 1/2 cups old-fashioned rolled oats
- 1/4 cup dried fruit or nuts (optional)
- 2 cups fruit fresh or frozen (for these muffins i used 1
- Carbohydrate 412.334060860927 g
- Cholesterol 112.272916649044 mg
- Fat 78.0461191589917 g
- Fiber 60.7406020965576 g
- Protein 113.088094174044 g
- Saturated Fat 30.8066183276806 g
- Serving Size 1 1 recipe (1174g)
- Sodium 1059.08604985248 mg
- Sugar 351.59345876437 g
- Trans Fat 8.90938850009728 g
- Calories 2761 calories
Preheat the oven to 375 degrees and line a muffin pan with 12 liners (foil or parchment liners work best)In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.
