OATMEAL RAISIN COOKIE MUFFINS
adapted from How Sweet It Is
Provided by Deborah
Time 33m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F. Line 12 muffin tins with paper liners or spray with non-stick cooking spray.
- In a small bowl, combine the oats with 1/2 cup of the milk. Let soak for 5-10 minutes.
- In another small bowl, combine the raisins with 1/4 cup of milk and let soak while the oats are soaking.
- In a large bowl, combine the egg and brown sugar and whisk until smooth. Add in the vanilla and the butter, whisking until it is smooth. (You may still have a few small lumps of butter, but it should be mostly smooth.) Add in the flours, oat mixture, baking soda, salt and cinnamon. Add in the remaining milk and stir to combine. Fold in the raisins along with any remaining milk in the bowl.
- Divide the batter evenly between the 12 muffin cups. Sprinkle with raw turbinado sugar. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
BUTTERMILK-OATMEAL-RAISIN MUFFINS
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
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
WHOLE WHEAT CARROT-RAISIN MUFFINS
These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
Provided by abby
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g
WHOLE WHEAT, OATMEAL, AND RAISIN MUFFINS
I am always looking to get more fiber into my diet, so when I came across this recipe, I knew I had found a great recipe. I use Splenda instead of regular sugar. A perfect breakfast muffin!!
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
- Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture.
- Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
- Stir in boiling water. Let batter stand 15 minutes.
- Preheat oven to 375°.
- Spoon batter into 12 muffin cups coated with cooking spray.
- Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately; place on a wire rack.
HEALTHY OATMEAL RAISIN MUFFINS
I found this recipe in an old Pillsbury cookbook. It is packed with whole grains for a healthy breakfast or anytime snack.
Provided by Chris from Kansas
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Grease 12 muffin cups.
- In mixing bowl, combine all dry ingredients; mix well.
- In large bowl, combine all wet ingredients; blend well.
- Stir in dry ingredients, just until moistened. Stir in raisins.
- Spoon batter into prepared muffin cups, filling 2/3 full.
- Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
- Immediately remove from pans.
WHOLE WHEAT RAISIN MUFFINS
My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!
Provided by Michelle S.
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In a bowl, thoroughly stir together flours, salt and baking powder.
- Make a well in center of blended ingredients.
- Combine egg, milk, oil, and honey; add all at once to dry ingredients.
- Fold in raisins.
- Fill greased muffin tins 2/3 full.
- Bake at 400 degrees 16 to 18 minutes.
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OAT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (57)Calories 180 per servingTotal Time 38 mins
- Preheat the oven to 400°F. Lightly grease a standard muffin pan or line the pan with papers and grease the papers., In a large bowl, stir together the flour, oats, sugar, salt, and baking powder., In a separate bowl, beat together the milk, butter (or oil), eggs, and vanilla., Stir the wet ingredients into the dry, mixing only enough to combine evenly., Scoop the batter into the prepared pan.
- Sprinkle with sugar., Bake for 18 to 20 minutes, until golden brown and a cake tester inserted in the center comes out clean.
- Remove from the oven and cool on a rack for 5 minutes before tipping the muffins out of the pan and returning to the rack to finish cooling completely., Store, wrapped, at room temperature for 2 days or freeze for longer storage.
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From thekitchenmagpie.com
4.8/5 (80)Category Breakfast MealsCuisine AmericanCalories 260 per serving
- Mix in the flour,oatmeal,baking powder and soda and salt until combined. Stir in the raisins until they are mixed through evenly.
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