Oatmeal-Raisin Muffins


1 cup quick-cooking oats
1 cup milk
1 cup raisins
teaspoon vanilla
1 egg
1 cup all-purpose flour* or whole
cup sugar
3 teaspoons baking powder
teaspoon salt
teaspoon ground nutmeg
teaspoon ground cinnamon
If using self-rising flour omit
2 tablespoons packed brown sugar
2 tablespoons margarine or butter
teaspoon ground cinnamon


Heat oven to 400 degrees. Prepare Streusel Topping. Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or line with paper baking cups. Beat milk, oil, vanilla, raisins and egg. Stir in flour, sugar, baking powder, oats, nutmeg, cinnamon and salt all at once until flour is moistened (batter will be lumpy). Fold in. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. 1 DOZEN MUFFINS; 200 CALORIES PER MUFFIN.
STREUSEL TOPPING Mix all ingredients until crumbly.
To Microwave: Prepare batter and Streusel as directed. Spoon batter into 6 paper baking cups in microwavable muffin ring, filling each three-fourths full. Sprinkle with Streusel Topping. Microwave uncovered on high 2 minutes to 3 minutes 30 seconds, rotating ring 1/4 turn every minute, until wooden pick inserted in center comes out clean (edges of muffins may appear slightly moist). Cool 1 minute; remove from ring. Repeat with remaining batter and Streusel Topping.
NOTES : easy




4.0 servings


Friday, February 12, 2010 - 11:15pm



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