I wanted to bake some muffins for my aunt when we visit next week, so I googled recipes for oatmeal raisin muffins, and found this recipe:
The author wrote that the recipe was adapted from the More-With-Less Cookbook so I rushed to put a copy on hold at the library to check it out. Reviews on Amazon are glowing, but there are a few negative reviews scattered as well, so it’s a great book to borrow before purchasing.
Whole Wheat Oatmeal Raisin Muffin recipe
inspired by thekitchn.com – makes 10-12 muffins
- 1 cup whole wheat flour
- 3/4 cup oats – old fashioned or quick
- 1/4 cup Wheat Germ (or additional oats)
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup raisins
- 1/4 cup olive oil
- 1/4 cup molasses
- 6 oz container yogurt
- 1 large egg
- 1-2 tsp Sucanat or brown sugar (Optional for topping)
- Preheat oven to 375°
- Grease a muffin pan, or line with muffin papers
- Combine the flour, oats, wheat germ, baking powder, salt, and cinnamon together in a medium bowl.
- Add in raisins and stir to coat with flour mixture
- In a large measuring cup, pour 1/4 cup molasses and container of plain yogurt and add enough water so all liquids total 1 cup. Mix very well with fork or whisk so all ingredients are combined.
- Whisk the large egg with olive oil, then stir together with the yogurt mixture.
- Pour all liquids into the dry ingredients and stir until just combined.
- Scoop batter into prepared muffin tin and then optionally sprinkle a little bit of sucanat over each one.
- Bake for 15 minutes.
- Remove from the oven and cool in the pan for a minute or two. Then transfer each muffin to a cooling rack.
- Sodium is pretty high, I assume due to the large amount of baking powder. I think I’ll reduce that next time, possibly by half.
- I think it would be difficult to divide the batter into 12 muffin tins. I got 10, and they were just the right size. I think 12 would be a bit on the small size. It could be because I used a package of instant oatmeal instead of the old fashioned oats. Play it by ear.