Cookbook:Raisin Oatmeal Muffins

Cookbook | Ingredients | Recipes | Bread | Breakfast

after flipping

These muffins make a good breakfast for a family. They go well with milk.

• 1 cup (240g) whole wheat flour
• 1 cup (240g) oatmeal (rolled breakfast oats), traditional slow (large) type
• 1/3 cup (80g) sugar
• 2 teaspoons (10ml) baking powder
• 1 egg
• 3/4 cup (180ml) milk
• 1/4 cup (60ml) oil
• 1/2 to 1 cup (120g - 240g) raisins
• butter (real butter) for the pan

1. Pre-heat an oven to 375°F (190°C).
2. Butter a muffin pan or cupcake pan.
3. Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
4. Mix both bowls apart, then merge them and mix again.
5. Spoon batter into the pan.
6. Cook for 20 minutes, or until brown with crispy edges.
7. Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
8. Muffins are best served hot!