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Breakfast Oatmeal Muffins

 Breakfast Oatmeal Muffins
When we were farming and raising our three children—now all grown—oatmeal was the "main course" for breakfast many mornings. Often, I'd end up with a cup or so of it left over. So I was glad when my sister-in-law, a war bride from England, asked if I'd like to give her recipe for oatmeal muffins a try! They're so nice to have with a cup of coffee if someone stops in to visit. They
12 ServingsPrep: 15 min. Bake: 20 min.


  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 cup leftover oatmeal
  • 1 cup raisins
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, combine flour, brown sugar, baking powder and baking
  • soda. In another bowl, combine oil, eggs, oatmeal, raisins and
  • vanilla; add to dry ingredients and stir just until moistened (the
  • batter will be thin). Spoon into 12 greased muffin cups. Bake at
  • 350° for 18 minutes or until the muffins test done. Yield: 1
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 248 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 158 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.