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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Raisin Oatmeal Muffins

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

  1. Pre-heat an oven to 375°F (190°C).
  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.
  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!