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Breakfast Muffins

1 c Seedless raisins
2/3 c Boiling water 1 3/4 c All-purpose flour 1 1/4 c Old-fashioned rolled oats
1/4 c Sugar 2 1/2 ts Baking powder
1 ts Cinnamon 1 1/4 ts Salt
2 Eggs
1 c Lowfat buttermilk
3/4 c Dark brown sugar; packed
3 tb Unsalted butter; melted

Preheat the oven to 375F; spray an 18-cup muffin tin with nonstick cooking spray. In a small bowl, combine the raisins and boiling water.

In a medium bowl, whisk the flour, oats, sugar, baking powder, cinnamon and salt. In a large bowl, whisk the eggs until frothy; whisk in the buttermilk, brown sugar and butter. Stir in the raisins and their soaking liquid. Add the flour mixture and stir just to blend (do not overmix).

Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted in the center of a muffin comes out clean, 20-22 minutes. Remove from the pan and cool on wire racks.

Makes 18 servings.

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