Oatmeal Raisin Breakfast Muffins Recipe
Ingredients
| Raisins | 1⁄2 Cup (8 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Granulated sugar | 1⁄3 Cup (5.33 tbs) | |
| Eggs | 2 | |
| Milk | 2⁄3 Cup (10.67 tbs) | |
| All purpose flour | 3⁄4 Cup (12 tbs) | |
| All purpose flour | 3⁄4 Cup (12 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Rolled oats | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2193 Calories from Fat 607
% Daily Value*
Total Fat 69 g106.1%
Saturated Fat 36 g180.2%
Trans Fat 0 g
Cholesterol 559 mg186.3%
Sodium 2857.4 mg119.1%
Total Carbohydrates 350 g116.8%
Dietary Fiber 17.4 g69.4%
Sugars 130.9 g
Protein 53 g105.1%
Vitamin A 40.9% Vitamin C 3.4%
Calcium 145.2% Iron 97.6%
*Based on a 2000 Calorie diet
Directions
Set aside.
In a large bowl, cream together butter and sugar.
Add eggs one at a time, beating after each addition.
Add milk.
In another bowl, combine 3/4 cup (1 75 mL) flour, baking powder and salt.
Pour into wet ingredients.
Add oats, stirring just until blended.
Fold in dredged raisins.
Spoon batter into prepared muffin tin, dividing evenly.
Bake in preheated oven (400F) for 20 to 25 minutes.
HINT: In baking only, you can use 1 cup (250 mL) shortening plus 1/2 tsp (2 mL) salt to replace 1 cup (250 mL) butter.
Chef
