Raisin Oatmeal Muffins
These muffins make a good breakfast for a family. They go well with milk.
1 cup (240 g) whole wheat flour
1 cup (240 g) rolled oats (traditional slow type)
⅓ cup (80 g) white granulated sugar
2 teaspoons (10 ml) baking powder
1 egg
¾ cup (180 ml) milk
¼ cup (60 ml) oil
½–1 cup (120–240g) raisins
Butter for the pan
Pre-heat an oven to 375°F (190°C).
Butter a muffin pan or cupcake pan.
Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
Mix the ingredients in each bowl, then combine the mixtures to make a batter.
Spoon batter into the pan.
Bake for 20 minutes, or until brown with crispy edges.
20 minutes
Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
Muffins are best served hot!
- •Follow the above recipe with the following ingredient adjustments: 140 grams (4.9 oz) whole wheat flour
- •120 grams (4.2 oz) rolled oats
- •75 grams (2.6 oz) sugar
- •40–80 grams (1.4–2.8 oz) raisins