Update on Oatmeal Muffins

A few weeks ago, I posted a recipe for Oatmeal Muffins that my wife made. I want to tell you about a few modifications that we tried which were successful. (See the earlier blog post for the specific baking instructions.)

We made the most delicious pumpkin muffins, by swapping out the applesauce for an equal amount of pure canned pumpkin. (Not pumpkin pie mix, but 100% pumpkin.)  We also added about 2 teaspoons of pumpkin pie spice (more or less to your preference.) If you do not have a premixed jar of pumpkin pie spice, it is approximately 4 parts cinnamon, 2 parts ground ginger, and 1 part each of allspice and nutmeg.

For those this recipe, you would need approximately 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon each of allspice and nutmeg. Vary to your preferences.

Then we tried a variation that I didn’t list on the earlier post. Instead of applesauce, I put 1 cup whole kernel corn in my food processor and processed it until it was smooth. Then I replaced half of the whole wheat flour with corn meal, and added onion powder, chili powder and chives. Incredible!

The next variation will be a cranberry muffin, using my fresh Cranberry Relish to replace the applesauce.

This basic oatmeal recipe is so versatile! And it is delicious, especially when warm from the oven. My wife, Tammy, did a great job when she found this recipe and mastered it!

Oatmeal Muffins

Oatmeal Muffins
Serves 12

1 cup regular (not instant, not steel-cut) oatmeal
1 cup skim milk
1 cup whole wheat flour
1/3 cup applesauce
1/2 cup brown sugar
2 egg whites
1 teaspoon baking powder
1/4 teaspoon baking soda

1 teaspoon cinnamon
1 teaspoon sugar

  1. Soak oatmeal in the milk for 1 hour in a large bowl.
  2. Preheat oven to 400F
  3. Combine flour, brown sugar, baking powder and baking soda in a small bowl.
  4. After the oatmeal is finished soaking, stir in applesauce and egg whites.
  5. Gently mix dry ingredients into wet ingredients. Stir only enough to combine evenly.
  6. Spray non-stick muffin pan with cooking spray.
  7. Divide batter between cups.
  8. Sprinkle cinnamon-sugar mix over muffins.
  9. Bake 20-25 minutes (depending on your oven). Muffins are finished baking when a toothpick inserted into the center comes out clean.
Nutritional data:
Calories:       87
Fat:             0.6g
Sat fat:        0.1g
Chol:        0.4mg
Sodium:  83.8mg
Carbs:       16.5g
Fiber:          1.9g
Protein:       3.5g

This muffin is delicious as is, or can be modified as desired.

Alternatives and Options:
Replace applesauce with 1/2 cup mashed banana.
Replace applesauce with 1/2 cup pumpkin.
Add 1/2 cup chopped apples or pears.
Add 1/4 cup chopped nuts.
Add 1/2 cup dried cranberries, cherries, or other dried fruits.
Add 1/2 cup fresh blueberries, raspberries or blackberries.
Add additional spices to the mix (cinnamon, nutmeg and/or allspice would be good.)
If you aren’t afraid of higher calories, replace the applesauce with peanut butter.