Recipe: Oatmeal Raisin Muffins

This recipe for Oatmeal Raisin Muffins is posted with Warren in mind… the man is positively addicted to Oatmeal Raisin Cookies… and while they do have flour in them.. they do not make a breakfast… although … to be totally honest.. the ingredients are not all that different… but that thought will be between us.. no need to mention it to him.

Sitting at my desk recently … I was putting together a schedule of what I wanted to post for the next month or so… yes… I do plan.. I have to plan so it fits into our food budget and meals … I also consider what favorite treats to make… I try to spread them out .. otherwise we’d be spreading out in all directions.. if you catch my drift.. I noticed my note to self… make Oatmeal Raisin Muffins… so they made the list… and here it is..


Use Old Fashioned or Rolled Oats… you can substitute Quick Cooking Oats but it isn’t recommended… you’ll get a better texture with the Old Fashioned Oats.

Make sure you use the buttermilk… it really makes these muffins moist.

Don’t skip the soaking of the oats in the buttermilk.

You can use all purpose flour instead of whole wheat flour if you don’t have it.

I use an ice cream scoop to fill the muffin cups… it will fill them perfectly.

These are really easy and very good… a great breakfast muffin.


Recipe: Oatmeal Raisin Muffins

All you need:

1 ¼ cups Rolled or Old Fashioned Oats
1 ¼ cups whole milk buttermilk
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
¾ cup all purpose flour
¼ cup whole wheat flour
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla
2 eggs, beaten
½ cup brown sugar
6 tablespoons unsalted butter, melted
¾ cup raisins

All you have to do:

Preheat the oven to 400 degrees F.

Put paper liners in a standard size muffin tin. Set aside.

In a medium bowl combine the oats and the buttermilk. Allow to stand for 1 hour.

In a medium bowl combine the all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt. Use a wire whisk to mix.

In a large bowl, beat the eggs. Add the butter, brown sugar and vanilla. Mix well.

Add the buttermilk/oat mixture. Mix well.

Add the flour mixture, stir well. Batter will be thick.

Add the raisins and stir.

Fill muffin cups 2/3 full.

Bake for 15 minutes.

Cool in pan for 5 minutes. Remove muffins to a rack and cool.

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