Best 3 Oatmeal Cornbread Muffins Recipes
Indulge in the delightful goodness of Oatmeal Cornbread Muffins, a unique fusion of two classic Southern favorites. These muffins are not only incredibly easy to make but also boast a tantalizing blend of flavors and textures that will surely impress your taste buds. With the addition of hearty oatmeal, they offer a nutty flavor and a satisfying chewy texture, perfectly complemented by the sweet and slightly tangy cornbread batter. These muffins are ideal for breakfast, lunch, or as a delightful snack, and they're versatile enough to be enjoyed on their own or paired with your favorite spreads and toppings. Our collection of recipes includes variations such as gluten-free, dairy-free, and vegan options, ensuring that everyone can savor the deliciousness of these muffins. Get ready to embark on a culinary journey that combines the best of both worlds – the comforting warmth of oatmeal and the irresistible charm of cornbread – in one delectable bite.
Check out the recipes below so you can choose the best recipe for yourself!
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk and oats; let soak for 15 minutes.
- In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
RUSTIC OATMEAL CORNBREAD
Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.
Provided by Susie D
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Mix together dry ingredients.
- Stir in beaten eggs, butter, & milk.
- Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
- When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
- Return to oven & bake approximately 15 minutes until browned.
- Cut into wedges to serve.
Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4
CORNMEAL-OAT ENGLISH MUFFINS
Much tastier than store bought. This is from "Great Whole Grain Breads" by Beatrice Ojakangas. The recipe says it makes 18 but I got 24 out of it, I might have made them thinner than called for. A clean tuna can works great for cutting out the dough. These should keep for a few days on the shelf, freeze whatever you aren't going to use right away. The hubby and I ate 4 of them the first day!
Provided by Kitsune
Categories Breads
Time 30m
Yield 18-24 muffins, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water; let stand 5 minutes until yeast foams.
- Add shortening, sugar, salt, cornmeal, oats, and 1 cup flour; beat until smooth.
- Gradually add remaining flour to make a stiff dough, beating well after each addition ( I added it 1 cup at a time). Dough will be quite stiff at end. I did not use a mixer, just a wooden spoon and a slow and steady pace.
- On floured surface, roll out to 1/4" to 3/8" thickness.
- Cut into rounds with floured 4" cutter (or tuna can).
- Place on ungreased baking sheets sprinkled with cornmeal.
- Sprinkle cornmeal on top of rounds.
- Let rise in a warm place for 30 minutes, or until light.
- With spatula, carefully move muffins onto a preheated griddle or electric fry pan, about 360°F.
- Bake for 7 minutes on each side until light golden brown.
- Let cool.
- Split, toast, and enjoy.
Nutrition Facts : Calories 211.3, Fat 6.5, SaturatedFat 1.6, Sodium 261.7, Carbohydrate 33.2, Fiber 1.9, Sugar 0.9, Protein 4.8
Tips:
- Use a muffin pan with a nonstick coating or line it with paper liners. This will prevent the muffins from sticking.
- Be careful not to overmix the batter. Overmixing can result in tough muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from breaking.
- Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months.
Conclusion:
These oatmeal cornbread muffins are a delicious and easy-to-make breakfast or snack. They are perfect for a quick grab-and-go breakfast or for a packed lunch. They are also a great way to use up leftover oatmeal. With their moist and flavorful texture, these muffins are sure to be a hit with everyone who tries them.
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