International / basics / Cakes & baking
Raisin Oatmeal Muffins
These muffins make a good breakfast for a family. They go well with milk.
Ingredients
- whole wheat flour, 240 g1 cup
- rolled oats, 240 g; traditional slow-cooking type1 cup
- granulated sugar, 80 g; white1/3 cup
- baking powder, 10 ml2 tsp
- egg1
- milk, 180 ml3/4 cup
- oil, 60 ml1/4 cup
- raisins, 120–240 g1/2–1 cup
- butter, for greasing the pan
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Pre-heat an oven to 375°F (190°C).
Butter a muffin pan or cupcake pan.
Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
Mix the ingredients in each bowl, then combine the mixtures to make a batter.
Spoon batter into the pan.
Bake for 20 minutes, or until brown with crispy edges.
Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
Muffins are best served hot!
Region evidence: no stated origin (basic dish)
