Delicious Oatmeal Muffins Recipe
Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. Thanks to Quaker for sponsoring this video. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.
RECIPE:
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Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes
Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!
#BranMuffins #Muffins #Baking #Recipe #MarthaBakes
0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven
Giant Bran and Raisin Muffins (Full Recipe):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This originally aired as part of Martha Bakes Season 3 Episode 13.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Coconut Muffins with Ginger
We love the combination of fresh ginger and coconut, so we're just crazy about these Coconut Ginger Muffins! Bananas, dates, and almonds also add to the unique flavor of these tender and delicious muffins.
Recipe Link:
Transport yourself to a tropical island via a muffin. Yes, you read that correctly, a muffin. Coconut ginger muffins are the perfect treat - inducing feelings of being on an island relaxing underneath palm trees. Coconut muffins are great on their own, but our addition of energizing ginger really makes these muffins special.
This coconut muffin recipe starts as a classic muffin recipe, but here at Bob’s we had to add our personal touch to it. Our coconut muffin recipe calls for bananas, fresh grated ginger, date pieces and full fat yogurt. The addition of bananas and full fat yogurt help to make the muffins as moist as can be without adding oil. The bananas also add a touch of sweetness in addition to the date pieces, without having to add any more sugar than we need. Lastly, the star of the recipe, freshly grated ginger. Fresh ginger yields an aromatic and sophisticated flavor profile, counters the sweetness of the muffins and compliments the tropical flavors of the coconut. No doubt that these muffins are sophisticated in flavor, but an island breeze to make!
For the full recipe, follow the link below!
Sorghum Coconut Muffins
This Sorghum Coconut Muffin recipe is a slight departure from the low carb versions I usually make, but as I mentioned we eat these as an occasional treat. Some of us do better managing carbs than others and my family has to have only small amounts to keep Dr. Gundry happy with our bloodwork!
This is a delicious muffin that actually works well as a dessert served with a few compliant berries or berry sauce. It’s nice and moist with a good crumb. I hope you like it as much as we do!
Recipe:
1 cup JOWAR (Sorghum Flour)
1/2 cup ARROWROOT FLOUR
1/4 cup COCONUT FLOUR
1 Tbl BAKING POWDER
1/2 TSP SALT
1/2 CUP SHREDDED COCONUT
(PLUS 1/2 CUP TO TOP MUFFINS) reserve
1/2 CUP BOCHA SWEET OR COMPLIANT SWEETENER
MIX ALL DRY INGREDIENTS TOGETHER (reserve cup shredded or flaked coconut)
2 PASTURED EGGS
2 TSP APPLE CIDER VINEGAR
1 TSP VANILLA
1/2 TSP COCONUT EXTRACT OR ALMOND EXTRACT
1/4 CUP EVOO OR AVOCADO OIL
1 CUP FULL FAT COCONUT MILK
Mix all wet ingredients together and add to the dry ingredients. Mix together until combined. Fill 12 standard muffins or 11 large muffin tins. Use muffin liners for the best results. Add reserved shredded coconut to each muffin top..
BAKE 350 25-30 MINUTES
Frosting Option: If you like your muffins sweeter add a little Bocha Sweet frosting.
Mix powdered Bocha Sweet or Swerve with just enough coconut milk to make a thick glaze. Add a few drops of coconut extract. Spread onto the tops your cooled muffins.
If I add frosting, I toast the reserve coconut in a small frying pan a press it into the frosting instead of adding it to the muffin batter.
Super Moist Banana Bread
Moist and super delicious Banana bread recipe.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Ina's banana bran muffins make a hearty addition to your breakfast menu!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chunky Banana Bran Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 10 to 12 muffins
Ingredients
1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network