Oatmeal Raisin Muffins - Adapted from Carole Walter Recipe

Name: Oatmeal Raisin Muffins - Adapted from Carole Walter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; 1 ¼ cups old fashioned oats; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 ½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground allspice; 2 large eggs; ¾ cup lightly packed dark brown sugar; 1 cup buttermilk; ½ cup canola oil; 1 teaspoon pure vanilla extract; ½ cup dark raisin, plumped, drained, and patted dry; ½ cup coarsely chopped toasted walnuts

Servings: persons

1 ¼ cups all-purpose flour
1 ¼ cups old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 large eggs
¾ cup lightly packed dark brown sugar
1 cup buttermilk
½ cup canola oil
1 teaspoon pure vanilla extract
½ cup dark raisin, plumped, drained, and patted dry
½ cup coarsely chopped toasted walnuts

1
Position the rack in the lower third of the oven.
2
Heat the oven to 375F Line a muffin pan with paper or foil cupcake liners.
3
Combine the flour, 3/4 cup of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in the bowl of a food processor fitted with the steel blade.
4
Pulse 10 times.
5
Empty into a large bowl and add 1/2 cup oats.
6
Make a well in the center.
7
In a medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil, and vanilla and pour the mixture into the well.
8
Using an oversize rubber spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center.
9
Fold in the raisins and nuts.
10
Let stand for 5 minutes.
11
Portion the batter into the prepared pan using a 1/4 cup capacity ice cream scoop.
12
The batter should be filled to slightly below the top of the paper liner (about 3/4 full).
13
Bake for 23-25 minutes, or until the muffins are golden brown and the tops are springy to the touch.
14
Remove from the oven and place on a rack to cool.
15
Store at room temperature, tightly wrapped in foil, for up to 5 days.
16
These muffins may be frozen.

1251

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 15 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, 1 ¼ cups old fashioned oats, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Oatmeal Raisin Muffins - Adapted from Carole Walter 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 - Adapted from Carole Walter

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