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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Muffins 61g Recipe makes 12 Muffins) |
||
| Calories 161 | ||
| Calories from Fat 65 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 219mg | 9% | |
| Potassium 127mg | 3% | |
| Total Carbohydrate 20.8g | 6% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 9.4g | ||
| Protein 3.8g | 7% | |
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Oatmeal-Raisin Muffins
By: Miss Annie
Jul 17, 2002
From the Cafe Beaujolais in northern California, a wonderful and different muffin recipe. From "Morning Food" by Margaret S. Fox and John Bear.
12 Muffins
Ingredients
- 1 cup rolled oat
- 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
Directions
1
Combine the oats and buttermilk and let stand 30 minutes.2
Sift together the flour, baking powder, salt, baking soda and cinnamon.3
Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.4
Stir until just combined.5
The batter will be lumpy.6
Fold in the raisins.7
Spoon into a muffin tin about 2/3 full.8
Bake at 400º F for 15 to 20 minutes.
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Non-Religious
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: MizzNezz
On Apr 14, 2008
I made these as posted, except I used Spenda. They are light textured, moist and full of flavor. The cinnamon comes through really nice. Easy to make! I will definiterly make these often.
From: Fluffy
On Apr 10, 2008
We really enjoyed these muffins. They were nice and light and moist. I omitted the raisins because DH isn't fond of them. Thanks Miss Annie
From: Runnergirl19
On Aug 8, 2003
These were really good. The only changes I made were to use 1/2 cup brown sugar, 1/2 cup of raisins and 1/2 tsp. vanilla. I also substituted 1/4 cup of whole wheat flour for 1/4 cup of the all-purpose. They were the best oatmeal muffins I've made in awhile!
From: Sallyanne
On Mar 5, 2003
I loved these muffins - not too sweet and very hearty. I used whole wheat flour and they turned out great.
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