Photo: Diliara Garifullina
Oatmeal Muffins
16 ingredients
10 min + 35 min
Makes about 1 1/2 dozen muffins.
openrecipes
A crumble-topped muffin recipe made with an oatmeal and yogurt base. Craggy, golden-topped, the last thing I'll bake before moving on to a new oven.
Estimated Nutrition (whole recipe, rough)
938
Calories
42g
Protein
21g
Fat
141g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Topping | not in our table | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Crumble topping:
- scant 3/4 cup / 3 oz / 85 g whole wheat pastry flour
- 1/2 cup / 1.5 oz / 45 g rolled oats
- 1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
- scant 1/2 teaspoon fine grain sea salt
- 1/3 cup / 2.5 oz / 70 g unsalted butter, melted
- Muffin batter:
- 1 cup / 3.5 oz / 100 g rolled oats
- 3/4 cup / 3.5 oz / 100 g unbleached all purpose flour
- 3/4 cup / 3.5 oz / 100 g whole wheat pastry flour
- 1/2 teaspoon baking soda
- scant 1/2 teaspoon fine grain sea salt
- 7/8 cup / 7 oz / 200 g unsalted butter, plus more for greasing pan
- 1/2 cup / 2.5 oz / 70 g natural cane or brown sugar
- 1 1/2 cups / 12 oz / 350 ml plain yogurt
- 2 large eggs, whisked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes