Dutchy Crust Oatmeal/Fruit Muffins Recipe Recipe

Name: Dutchy Crust Oatmeal/Fruit Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. all-purpose flour; 3/4 c. whole-wheat flour; 1/2 c. rolled oats; 1/2 c. packed brown sugar; 2 teaspoon baking pwdr; 1 teaspoon baking soda; 1 c. fruit, minced if necessary; 2 Large eggs; 1/2 c. buttermilk; 1/2 c. melted butter

Servings: persons

3/4 c. all-purpose flour
3/4 c. whole-wheat flour
1/2 c. rolled oats
1/2 c. packed brown sugar
2 teaspoon baking pwdr
1 teaspoon baking soda
1 c. fruit, minced if necessary
2 Large eggs
1/2 c. buttermilk
1/2 c. melted butter

1
In large bowl, mix flours, oats, brown sugar, baking pwdr, and baking soda.
2
Add in fruit, stir to coat.
3
In small bowl, beat Large eggs with fork; beat in buttermilk and butter.
4
Add in to flour mix; stir just till blended.
5
Prepare Dutchy Crust: Mix all ingredients till crumbly.
6
Fill muffin tins 2/3 full, top with Dutchy Crust.
7
Bake at 400 degrees for 20-25 min.
8
Any fresh or possibly partially thawed frzn fruit can be used -- cranberries, blueberries, bananas, apples, etc.

1060

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. all-purpose flour, 3/4 c. whole-wheat flour, 1/2 c. rolled oats, 1/2 c. packed brown sugar, and more.

Yes, Dutchy Crust Oatmeal/Fruit Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dutchy Crust Oatmeal/Fruit Muffins Recipe

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