Oatmeal Raisin Muffins Recipe

4.5 1 3
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Oatmeal Raisin Muffins Recipe

Read Reviews
4.5 1 3
Publisher Photo
Whenever I share these spiced muffins, they're snapped up in a hurry.—Clyde Blount, Pearl, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Oatmeal Raisin Muffins in Taste of Home August/September 2001, p53

Nutritional Facts

1 each: 215 calories, 7g fat (1g saturated fat), 19mg cholesterol, 274mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Oatmeal Raisin Muffins in Taste of Home August/September 2001, p53

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MY REVIEW
beaumere User ID: 5720585 36466
Reviewed Dec. 23, 2010

"I made the recipe with the addition of chopped pecans and they were a hit with my husband. easy, fast and tastes great. What more could I ask?"

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