Oatmeal Raisin Muffins

Oatmeal Raisin Muffins

  • 1 cup oats
  • ½ cup raisins
  • ½ cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 ¾ cup milk
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ¼ cup vegetable oil
  • ½ cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 ½ teaspoons baking soda
  • 2 tablespoons coarse Turbinado sugar

 

Preheat the oven to 350 and line a muffin pan with 12 paper liners.

In a medium saucepan, combine the oats, raisins, brown sugar, salt, cinnamon and nutmeg.  Stir in the milk.  Over medium heat, bring to a boil while stirring often, then cook the oatmeal for 2-3 minutes until the raisins are plump and the oats have begun to thicken.  Spread the oatmeal out onto a plate and let cool for 10 minutes. 

Scrape the oatmeal into a bowl and whisk in the eggs, vanilla and oil.  In a separate bowl, combine the flours and baking soda; sprinkle over the oat mixture and stir just until moistened.

Spoon the batter into the muffin cups filling them to the top then sprinkle the batter with the Turbinado sugar.  Bake for 17-20 minutes, until golden brown and a toothpick comes out clean.  Cool on a wire rack for 5 minutes then serve warm with honey or your favorite jam.

 

Yields 12 muffins.

 

Recipe from Curly Girl Kitchen


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