A breakfast treat that is under 300 calories? Yup, I got ya covered with this one! I used a dark honey to give it some real flavor.
3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs
1 c blueberries, fresh or frozen
Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, cardamom and salt. Stir in the honey, buttermilk, canola oil and eggs. Mix just until combined. Stir in blueberries.
Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.
My oldest is a picky eater so I’m always looking for ways to get calories into him. This quick and heart muffins are packed with Oats and pumpkin and some chocolate chips to make them irresistible to kids.
2 c old fashioned oats
1/3 c packed brown sugar
1 ½ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp salt
¾ c buttermilk
½ c canned pumpkin
½ tsp vanilla extract
1/3 c semi-sweet chocolate chips
Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
Combine dry. Combine wet. Mix together. Stir in the chocolate chips.
Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
I’m not a huge fan of donuts but this baked donuts/muffins are amazing! Thanks Food52 for sharing!
1/3 c butter, melted
1/2 c sugar
1 large egg
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp allspice
1 pinch ground cloves
1 pinch ground ginger
1/2 c milk
6 TBSP butter, melted
1/2 c granulated sugar
2 tsp ground cinnamon
Pour butter into a mixing bowl and allow to cool completely to room temperature.
Preheat your oven to 350F. Grease and lightly flour a 12 cup muffin tin.
Add the sugar and egg to the cooled butter. Beat with an electric mixer until all creamed together.
In a separate little bowl, combine the flour, baking powder, salt, spices, and zest.
Add the dry ingredients in increments to the butter-sugar mixture, alternating with the milk and beating well after each addition.
Divide the batter evenly into the cups of the muffin tin. Pop into the oven and bake until golden brown and fragrant, about 20-25 minutes.
While the puffs are puffing, put the melted butter in one shallow bowl and combine the sugar and cinnamon in another one.
When the puffs come out of the oven, use a knife to gently pop them all out of the muffin tin. One by one, dip each puff in the melted butter – get it all over it – then roll it in the cinnamon sugar. Serve warm.
Bacon and cheddar muffins – oh yeah!! smoky cheesy goodness get in my belly now! Even the kids gobbled these up. I served them with a Roasted Garlic and Kale Soup.
1 c buttermilk
1/4 c vegetable oil
1 c shredded cheddar cheese
8 bacon strips, cooked and crumbled
2 c all purpose flour
2 TBSP sugar
3 tsp baking powder
1/4 tsp Kosher salt
1/8 tsp garlic powder
1/2 tsp cracked black pepper
1 tsp Creole seasoning.
Preheat oven to 400.
In a large bowl, beat the egg, milk and oil together. Stir in the bacon crumbles and shredded cheddar cheese.
Add the dry ingredients, stirring as you go, incorporating just until blended.
Fill greased muffin cups 2/3 full.
Bake at 400 degrees for 15-20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best served when warm.
Makes 12 muffins.