Oatmeal Muffins
Soft oatmeal muffins with raisins. Rolled oats are soaked in milk, combined with flour, cinnamon, baking powder, brown sugar, melted butter (or oil), and an egg to make batter for 12 muffins.
Servings: 12 muffins
Ingredients
Ingredients
- ?1 1/2 cupsrolled oats160 g
- ?1 1/2 cupsmilk375 ml
- ?1/2 cupraisins90 g
- ?1 cupflour130 g
- ?1 teaspooncinnamon
- ?3 teaspoonbaking powder
- ??cupbrown sugarTHis is one third of a cup the internet seems to not like the symbol 80 g, any granulated sugar can be used
- ?1/2 cupmelted butter120 g or a 113 g stick of butter will be fine can sub for 1/2 cup / 125 ml of mild oil
- ?1 egg
- ?1 teaspoonvanilla essence optional
- ?1 tablespoonrolled oats
- ?1 teaspoonbrown sugar
Instructions
Instructions
- Place 1 1/2 cups (160 g) rolled oats and 1/2 cup (90 g) raisins in a medium bowl. Pour in 1 1/2 cups (375 ml) milk, stir to combine, and let soak for at least 20 minutes (or up to overnight) until the oats and raisins are soft.
- While the oats soak (or just before baking), preheat the oven to 180°C (approx. 350°F). Prepare a 12-cup muffin tray by greasing the cups or lining them with paper liners.
- In a large bowl, whisk together 1 cup (130 g) flour, 3 teaspoons baking powder, 1 teaspoon cinnamon, and 1/3 cup (80 g) brown sugar until evenly combined.
- Melt 1/2 cup (120 g) butter (or measure 1/2 cup / 125 ml mild oil if using the oil substitute). If using melted butter, let it cool briefly so it is warm, not piping hot.
- To the soaked oats and raisins, add 1 egg, the melted butter or oil, and 1 teaspoon vanilla essence if using. Stir until evenly mixed.
- Pour the wet oat mixture into the dry flour mixture. Gently fold together until just combined—do not overmix.
- Portion the batter evenly into the prepared 12 muffin cups.
- In a small bowl, combine 1 tablespoon rolled oats and 1 teaspoon brown sugar. Sprinkle this mixture over the top of the uncooked muffins.
- Bake in the preheated oven for 20–25 minutes, until a toothpick inserted into the center comes out clean or the muffin springs back when lightly pressed.
- Let the muffins cool in the tray for 5 minutes, then remove them to a wire rack to cool completely (or serve warm with a little butter if you prefer).
Equipment
- ?muffin tray
Notes
Rolled oats: can be subbed for quick oats, if you are using quick oats they will not need to be soaked as long, 10 minutes will be ok, not overnight
Butter: A mild flavoured oil, ie not extra virgin olive oil as this will be too strong
Flour: Plain flour can be subbed for wholemeal four (this will give a denser muffin) or gluten-free flour, but not a nut flour like almond four or coconut flour
Milk: Can be substituted for any milk alternative; Soy, Almond, Rice etc
Brown Sugar: I use brown sugar in this recipe because I like the flavour it gives but this can be substituted for any granulated sugar.
Raisins:These can be subbed for another dried fruit, dates work well. Just cut them into pieces similar in size to raisins.
Egg:This recipe will work with ¼ cup of apple sauce as an egg replacer.
Store at room temp in an airtight container for up to 3 days
Freeze in an airtight container for up to 3 months (they defrost beautifully in a lunchbox)
Butter: A mild flavoured oil, ie not extra virgin olive oil as this will be too strong
Flour: Plain flour can be subbed for wholemeal four (this will give a denser muffin) or gluten-free flour, but not a nut flour like almond four or coconut flour
Milk: Can be substituted for any milk alternative; Soy, Almond, Rice etc
Brown Sugar: I use brown sugar in this recipe because I like the flavour it gives but this can be substituted for any granulated sugar.
Raisins:These can be subbed for another dried fruit, dates work well. Just cut them into pieces similar in size to raisins.
Egg:This recipe will work with ¼ cup of apple sauce as an egg replacer.
Store at room temp in an airtight container for up to 3 days
Freeze in an airtight container for up to 3 months (they defrost beautifully in a lunchbox)