Oatmeal Raisin Muffins Recipe
Ingredients
| All purpose flour | 1 1/4 Cup (16 tbs) | |
| 3/4 cup uncooked old fashioned rolled oats | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/2 cup milk, at room temperature | ||
| Butter | 1/3 Cup (16 tbs), cooled | |
| 1 large egg, at room temperature | ||
| Vanilla extract | 1 1/2 Teaspoon | |
| Raisins | 3/4 Cup (16 tbs) | |
Directions
Heat the oven to 400 degrees.
Lightly butter eight 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Fill any unused cups with water.
Stir together the flour, oats, sugar, baking powder and salt.
In another bowl combine the milk, butter, egg and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the raisins.
Spoon the batter into the prepared cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack and cool for 5 minutes before removing the muffins from the cups.
Finish cooling on the rack and serve warm or completely cool.
Lightly butter eight 2 7/8 by 1 3/8 inch (7 tablespoon) muffin cups.
Fill any unused cups with water.
Stir together the flour, oats, sugar, baking powder and salt.
In another bowl combine the milk, butter, egg and vanilla.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the raisins.
Spoon the batter into the prepared cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack and cool for 5 minutes before removing the muffins from the cups.
Finish cooling on the rack and serve warm or completely cool.
Chef
