Breakfast Muffins Recipe

Name: Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins seedless; 2/3 cup boiling water; 1 3/4 cups all purpose flour; 1 1/4 cups old-fashioned rolled oats; 1/4 cup sugar; 2 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1 1/4 teaspoons salt; 2 eggs; 1 cup lowfat buttermilk; 3/4 cup dark brown sugar packed; 3 tablespoons unsalted butter melted

Servings: persons

1 cup raisins seedless
2/3 cup boiling water
1 3/4 cups all purpose flour
1 1/4 cups old-fashioned rolled oats
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 1/4 teaspoons salt
2 eggs
1 cup lowfat buttermilk
3/4 cup dark brown sugar packed
3 tablespoons unsalted butter melted

1
1. Preheat the oven to 375 F; spray an 18-cup muffin tin with nonstick cooking spray. In a small bowl, combine the raisins and boiling water.
2
2. 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).
3
3. 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.

1419

kcal

Calories

102

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup raisins seedless, 2/3 cup boiling water, 1 3/4 cups all purpose flour, 1 1/4 cups old-fashioned rolled oats, and more.

Yes, Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Muffins

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