Oatmeal Raisin Muffins

15m
Prep Time
15m
Cook Time
30m
Ready In

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."

Original is 12-14 servings

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.

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