Oatmeal-Raisin Muffins Recipe

Name: Oatmeal-Raisin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. shortening; 1/2 c. packed brown sugar; 4 egg whites; 1 1/2 c. uncooked quick cooking oats; 1 1/4 c. all-purpose flour; 1 1/2 tsp. ground cinnamon; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 1 c. dark seedless raisins; 1 c. applesauce

Servings: persons

1/3 c. shortening
1/2 c. packed brown sugar
4 egg whites
1 1/2 c. uncooked quick cooking oats
1 1/4 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. dark seedless raisins
1 c. applesauce

1
Preheat oven to 400u00b0.
2
Grease muffin pan or use cupcake liners. In a large bowl with fork, cream shortening and sugar until blended.
3
Add egg whites and beat until fairly smooth.
4
Add oats, flour, cinnamon, salt, baking soda, baking powder, applesauce and 2 tablespoons of water.
5
Stir until moistened.
6
Fold raisins into batter.
7
Spoon batter into muffin pan.
8
Bake 20 to 25 minutes until golden and toothpick inserted comes out clean.

917

kcal

Calories

Fat

157

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 11 ingredients. The key ingredients include: 1/3 c. shortening, 1/2 c. packed brown sugar, 4 egg whites, 1 1/2 c. uncooked quick cooking oats, and more.

Yes, 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.

Oatmeal-Raisin Muffins

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