Raisin Oatmeal Muffins
These muffins make a good breakfast for a family. They go well with milk.
Ingredients
- 1 cup (240 g) whole wheat flour
- 1 cup (240 g) rolled oats (traditional slow type)
- ⅓ cup (80 g) white granulated sugar
- 2 teaspoons (10 ml) baking powder
- 1 egg
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) oil
- ½–1 cup (120–240g) raisins
- Butter for the pan
Ingredients for 12 servings (1 kg) · the original recipe
Method
- 1
Pre-heat an oven to 375°F (190°C).
Oven - 2
Butter a muffin pan or cupcake pan.
- 3
Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
- 4
Mix the ingredients in each bowl, then combine the mixtures to make a batter.
- 5
Spoon batter into the pan.
- 6
Bake for 20 minutes, or until brown with crispy edges.
Oven - 7
Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
- 8
Muffins are best served hot!
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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