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Oat Muffins Recipe, 100% Wholegrain Oat Muffins

November 27, 2014 by Suguna Vinodh 3 Comments

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Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe-Joanne-chang-flour-bakery-1 |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery
Oat Muffins Recipe, 100% Wholegrain Oat Muffins.

Step by step recipe for 100% wholegrain brown sugar oat muffins adapted from the flour cookbook by Joanne Chang.

I get requests from my friends for whole grain muffins/bakes all the time. I adapted this recipe from Chef Joanne Chang’s cookbook Flour. Joanne is an honors graduate from Harvard with a degree in applied mathematics and economics. Now she runs a bakery for a living. That’s some resume for a baker. she knows her pi π, also bakes amazing pies and cracks one egg at a time. She inspires me a lot. And all her recipes knocks my socks off!

Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories

This recipe is quite simple and straight forward. The only exotic thing you will need for this recipe is Crème Fraîche /cultured cream. I make my own creme fraiche. So plan ahead. The original recipe uses old fashioned rolled oats. In India, we only get quick cooking oats. I know how sad that makes me. I promise it does work well with quick cooking oats too. OK. Lets start rolling.

In a small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Set aside.
sift-flour-Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery

In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well.
wet-ingredients-Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery

Add in the oats and continue to stir until well combined.Gently fold the dry ingredients (sifted flour mixture) into the wet oat mixture. The batter will be gloppy. cover the batter bowl with a lid and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.
step-3-Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery

When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup, filling it all the way to the brim. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them.
step-5-Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery


TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
step-4-Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery

Serve warm or at room temperature.

Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe-3 |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery

Print
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Healthy-No-Butter-Whole-Grain-Oat-Muffins-recipe-Joanne-chang-flour-bakery-1 |kannammacooks.com #wholegrain #oats #brownsugar #nobutter #joanne #chang #flour #bakery

100% Wholegrain Brown Sugar Oat Muffins


★★★★★

5 from 1 reviews

  • Author: kannamma @kannammacooks.com
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 1x
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Description

Step by step recipe for 100% wholegrain brown sugar oat muffins adapted from the flour cookbook by Joanne Chang


Scale

Ingredients

For the muffin Batter

  • 1 1/2 cups rolled oats or quick cooking oats
  • 1/2 cup crème fraîche
  • 1/2 cup whole milk, at room temperature
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup whole-wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Brown sugar Oat Topping

  • 2 tablespoon rolled oats or quick cooking oats
  • 2 tablespoon packed brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. In a medium bowl, stir together crème fraîche, milk, egg and vegetable oil with a whisk until combined.Add in the granulated sugar and brown sugar and stir well. Add in the oats and continue to stir until well combined.
  2. In a separate small bowl, sift the wholewheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 1 hour or up to overnight in the refrigerator.
  3. When ready to bake, preheat the oven to 400°F/200°C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners. Spoon about 1/2 a cup of the batter into each muffin cup. It will seem like there’s too much batter for the tins, but if you want the characteristic muffin top you need to overfill them.
  4. TO MAKE THE TOPPING: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins. Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.

Notes

These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300°F/150°C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300°F/150°C oven for about 10 minutes.

  • Category: Breakfast
  • Cuisine: American

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. miriam says

    January 26, 2016 at 4:31 pm

    Hi,

    Did u make the creme fraiche or is it store brought?

    Reply
    • Suguna Vinodh says

      January 26, 2016 at 4:33 pm

      Its home made.
      Here is the recipe for home made creme fraiche.
      http://www.kannammacooks.com/how-to-make-homemade-creme-fraiche/

      Reply
  2. suguna vinodh says

    January 23, 2015 at 9:22 pm

    🙂

    ★★★★★

    Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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