Buttermilk-Oatmeal-Raisin Muffins Recipe

Name: Buttermilk-Oatmeal-Raisin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk; 1 cup rolled oats; 1/2 cup raisins; 1 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 tablespoons wheat germ; 1/3 cup butter; 1/4 cup packed light brown sugar; 1 tablespoon honey; 1 egg

Servings: persons

1 cup buttermilk
1 cup rolled oats
1/2 cup raisins
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons wheat germ
1/3 cup butter
1/4 cup packed light brown sugar
1 tablespoon honey
1 egg

1
Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
2
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
3
Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
4
Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
5
Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
6
Divide batter evenly into the prepared muffin tin.
7
Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

833

kcal

Calories

Fat

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 buttermilk, 1 cup rolled oats, 1/2 cup raisins, 1 cup whole wheat flour, and more.

Yes, Buttermilk-Oatmeal-Raisin Muffins falls under the Baking & Desserts 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.

Buttermilk-Oatmeal-Raisin Muffins

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