Recipe Git v1

Raisin Oatmeal Muffins

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Breakfast, Baked

Tags: baking, breakfast, easy, featured, pages with non-numeric formatnum arguments, recipes for muffins, recipes using oat, recipes using raisin, recipes with images, recipes with metric units, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARaisin_Oatmeal_Muffins)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARaisin%20Oatmeal%20Muffins&oldid=4515911

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/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