Raisin Oatmeal Muffins
These muffins make a good breakfast for a family. They go well with milk.
- Prep
- 16 min
- Cook
- 36 min
- Total
- 52 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Pre-heat an oven to 375°F (190°C).
Procedure
Butter a muffin pan or cupcake pan.
Procedure
Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
Procedure
Mix the ingredients in each bowl, then combine the mixtures to make a batter.
Procedure
Spoon batter into the pan.
Procedure
Bake for 20 minutes, or until brown with crispy edges.
Procedure
Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
Procedure
Muffins are best served hot!
Notes, tips, and variations
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
Photo: No machine-readable author provided. AlbertCahalan~commonswiki as · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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