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Raisin Oatmeal Muffins
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread | Breakfast
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515911
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 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
Directions
- 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.
- 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!
Notes
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
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