Oatmeal Raisin Muffins Recipes

OATMEAL-RAISIN MUFFINS

Oatmeal-Raisin Muffins image

From the Cafe Beaujolais in northern California, a wonderful and different muffin recipe. From "Morning Food" by Margaret S. Fox and John Bear.

Provided by Miss Annie

Categories Quick Breads

Time 1h

Yield 12 Muffins

Number Of Ingredients 11

Ingredients

1 cup rolled oats
1 cup buttermilk
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs, beaten lightly
1/3 cup packed light brown sugar
6 tablespoons melted butter
1/3 cup raisins

Steps:

Combine the oats and buttermilk and let stand 30 minutes.
Sift together the flour, baking powder, salt, baking soda and cinnamon.
Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
Stir until just combined.
The batter will be lumpy.
Fold in the raisins.
Spoon into a muffin tin about 2/3 full.
Bake at 400º F for 15 to 20 minutes.

Nutrition Facts : Calories 160.6, Fat 7.3, SaturatedFat 4.1, Cholesterol 47.1, Sodium 228.9, Carbohydrate 20.9, Fiber 1.1, Sugar 9.4, Protein 3.6

OATMEAL RAISIN MUFFINS

Oatmeal Raisin Muffins image

Whenever I share these spiced muffins, they're snapped up in a hurry.-Clyde Blount, Pearl, Mississippi

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 cup quick-cooking oats
1-1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup packed brown sugar
1/3 cup vegetable oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins

Steps:

In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 274mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMELIZED OATMEAL RAISIN MUFFINS

Caramelized Oatmeal Raisin Muffins image

Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor.

Provided by Chantal Pare'

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

Ingredients

¼ cup butter
⅔ cup rolled oats
⅔ cup brown sugar, divided
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
⅔ cup water
1 ½ cups all-purpose flour
⅓ cup rolled oats
4 teaspoons baking powder
2 teaspoons wheat germ
1 egg, lightly beaten
1 cup evaporated milk
1 ⅓ cups raisins
1 tablespoon all-purpose flour

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 46.2 g, Cholesterol 31.8 mg, Fat 6.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 181.5 mg, Sugar 25 g

BUTTERMILK-OATMEAL-RAISIN MUFFINS

Buttermilk-Oatmeal-Raisin Muffins image

This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.

Provided by GVIGUE

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 8h40m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup buttermilk
1 cup rolled oats
½ cup raisins
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons wheat germ
⅓ cup butter
¼ cup packed light brown sugar
1 tablespoon honey
1 egg

Steps:

Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
Divide batter evenly into the prepared muffin tin.
Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 24.6 g, Cholesterol 29.9 mg, Fat 6.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 208.2 mg, Sugar 10.6 g

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