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Oatmeal Raisin Muffins Recipe

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Whenever I share these spiced muffins, they're snapped up in a hurry.—Clyde Blount, Pearl, Mississippi

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12 Servings
Prep/Total Time: 30 min.

Ingredients

1 cup quick-cooking oats
1-1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup packed brown sugar
1/3 cup vegetable oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup raisins

Directions

In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 215 calories, 7 g fat (1 g saturated fat), 19 mg cholesterol, 274 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Oatmeal Raisin Muffins published in Taste of Home August/September 2001, p53

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas