Whole Wheat Oatmeal Raisin Muffins – Recipe

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:

http://www.thekitchn.com/thekitchn/breakfast/recipe-quick-and-homey-oatmeal-raisin-muffins-126095

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

whole wheat oatmeal raisin muffins

Ingredients:

  • 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
  • water
  • 1 large egg
  • 1-2 tsp Sucanat or brown sugar (Optional for topping)

Instructions:

  1. Preheat oven to 375°
  2. Grease a muffin pan, or line with muffin papers
  3. Combine the flour, oats, wheat germ, baking powder, salt, and cinnamon together in a medium bowl.
  4. Add in raisins and stir to coat with flour mixture
  5. 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.
  6. Whisk the large egg with olive oil, then stir together with the yogurt mixture.
  7. Pour all liquids into the dry ingredients and stir until just combined.
  8. Scoop batter into prepared muffin tin and then optionally sprinkle a little bit of sucanat over each one.
  9. Bake for 15 minutes.
  10. Remove from the oven and cool in the pan for a minute or two. Then transfer each muffin to a cooling rack.

Enjoy!

whole wheat oatmeal raisin muffins

My Notes:

  • 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.

Nutritional Data:

Calories 186
Fat: 7g
Saturated: 1g
Monounsaturated: 4g
Cholesterol: 22mg
Sodium: 328mg
Potassium: 130mg
Carbs: 28g
Fiber: 3g
Sugar: 10g
Protein: 5g
Calcium: 16%
Iron: 10%

One thought on “Whole Wheat Oatmeal Raisin Muffins – Recipe”

  1. disastrous! my batter was so thick i couldn’t even get all the flour to dissolve – had to throw it out. won’t be trying this recipe again!!!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.