Oatmeal Raisin Muffins
Recipe: #3357
December 05, 2011
"I have made these using whole wheat flour and it tasted great. If you don't have any buttermilk use 1/2 cup milk and 1/2 cup sour cream or yogurt may be substituted. Try different flavors of yogurt for new flavor variations! This will yield 12-14 regular size muffins or 6 jumbo. Remember to follow instructions and add the melted butter right into the flour, this is what makes these so moist."
Ingredients
Nutritional
- Serving Size: 1 (67.5 g)
- Calories 239.4
- Total Fat - 6.4 g
- Saturated Fat - 2.2 g
- Cholesterol - 28.9 mg
- Sodium - 168.6 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 2 g
- Sugars - 10.7 g
- Protein - 6.4 g
- Calcium - 140.2 mg
- Iron - 1.1 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Line or grease 12-14 muffin tins. Pour the buttermilk (or yogurt or milk and sour cream combo)over oatmeal; mix to combine then allow to soak for about 5-7 minutes. After 5-7 minutes mix in the egg and brown sugar into the oatmeal mixture until well combined.
Step 2
In a medium bowl combine the flour with the next 4 dry ingredients, then mix in the melted butter or vegetable oil; stir until combined, then add in the oatmeal/buttermilk mixture to the flour mixture; stir JUST until mixed. Mix in the raisins. Bake for 15-20 minutes.
Step 3
Mix in the raisins. Bake for 15-20 minutes
Tips
No special items needed.