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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%
how is this calculated?

Oatmeal-Raisin Muffins

Recipe #34556 | 1 hour | 40 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: swissms

On Sep 5, 2009

Good breakfast muffin! I did make a few changes. I substituted non-fat plain yogurt for the buttermilk because that is what I had on hand. I used 1/2 c. all purpose flour plus 1/4 c. whole wheat flour. Based on several of the reviews, I increased the cinnamon to 1 teaspoon, added 1/8 - 1/4 teaspoon nutmeg, added 1 teaspoon vanilla, and used about 1/2 cup raisins (maybe a little more). This added just the right amount of flavor and spice to the muffins. I did increase the brown sugar to 1/2 cup based on the other reviews but may reduce down to the 1/3 cup called for in the recipe, although my husband thinks they are perfect with the 1/2 cup sugar. Chopped pecans might also be a good addition. The muffins were done baking after 10-12 minutes. Thank you for the recipe, we will be making again!

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From: Veriance

On Sep 4, 2009

Made these for my very picky son. Per the previous reviews, I added 1/2 tsp of vanilla and freshly ground nutmeg. He really likes them. This recipe is a keeper!

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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!

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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.

5 people found this review helpful

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