These muffins are kind of plain, but the taste was VERY GOOD!! I’m not sure how to describe them. They kind of reminded me of a recipe that I would wake up to on a Saturday morning and smell…. my mom baking. They are very moist on the first day, a little dry after that. Overall I like these, they are quick and use ingredients I have on hand. Enjoy!!!


Oatmeal Muffins

1 1/2 c. Flour

1/2 c. quick-cooking oats

1/2 c. brown sugar

1/2 teaspoon salt

1 Tablespoon baking powder

1 c. milk

1/3 c. vegetable oil or softened butter

2 eggs

1 teaspoon vanilla

cinnamon-sugar for topping

Pre-heat oven to 400. Grease muffin pan or line with papers and grease papers.

Beat together milk, oil eggs and vanilla. Add flour, oats, sugar, salt and baking powder. Stir in dry ingredients just enough to mix. Spoon batter into 12 muffin cups. Sprinkle with cinnamon-sugar, if desired.

Bake for 20 min. or until golden brown. Remove muffins from pan and let cool.

2 ½ cups flour

¾ cup white sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon orange flavoring

1 egg

¾ cup buttermilk

2/3 cup cooking oil

1 teaspoon vanilla

1 ½ to 2 cups fresh or frozen blueberries

Preheat oven to 375 degrees, spray muffins tins or line with papers.

Mix
flavoring, egg, buttermilk, oil and vanilla. Then gently mix in flour,
sugar, baking powder, soda, and salt. Do not over mix or the batter will
be tough. Gently fold in blueberries.

Fill each
muffins cup almost to the top about ¾ of the way up. Bake for 20 minutes
or until done. Remove from oven and dust with powdered sugar.

Makes 12 muffins ( I found it made about 14 muffins )

For years I looked for a sweet cornbread recipe, and a couple of
years back I found one, so I will share it with you.. This is my
family’s favorite and mine too. Enjoy 🙂

Sweet Cornbread

1 cup flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 ½ teaspoons baking powder

1 egg

1 cup milk

½ cup oil

Preheat
oven to 400 degrees. Spray with Pam a 9 inch round cake pan. In a
large bowl mix all dry ingredients, then stir in egg, milk and oil until
well combined. Pour batter into greased pan.
Bake for 20 -25 minutes until done.

*****This recipe only makes one pan, I double the recipe and use two cake pans.

One of my favorite fruits is blueberries….I especially like them in
muffins and quick breads. We grow our own and I hope to add a bunch
more blueberry bushes this year. I freeze them and then we can use them
all year long. This recipe uses oats which in my opinion “Makes the
Muffin”.

Blueberry Oat Muffins

2 eggs

1 c. milk

2 Tablespoons butter, melted

1 Tablespoon vanilla

1 c. oats

1 c. flour

½ c. sugar

3 teaspoons baking powder

¼ teaspoon salt

¾ fresh or frozen blueberries

Topping:

½ c. oats

2 tablespoons brown sugar

1 Tablespoon butter, melted


Combine eggs, milk, butter and vanilla; mix well.

Add dry ingredients just until moistened.

Fold in berries then pour batter into muffin tin (12).

Sprinkle topping mixture over muffin batter.

Bake at 400 for 20-22 or until tops are lightly browned.

Cool 5 min. before serving.

2 eggs

½ cup melted and cooled butter

3 ripe bananas, mashed about 1 ½ cups

1 tsp. vanilla

1 ¾ cups flour

¾ cup white sugar

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

Preheat oven to 350. Spray muffin tins with non stick spray, or line with muffin papers…which I also spray those too.
Mix
wet ingredients and then add dry ingredients. Do not over mix or you
will have rubbery muffins. Fill 12 muffins cups bake for 20- 25 minutes
or until done. Enjoy 🙂