Oatmeal Raisin Muffins

Simple, old fashioned (in the best way), and impossibly delicious. I will be hard pressed to ever stray from this recipe. It really is That Good.

Oatmeal Raisin Muffins
Adapted from Gourmet, February 1995

1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, beaten lightly
1/2 cup firmly packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup raising
1 cup hot water

In a large bowl, combine oats and buttermilk. In a small bowl, combine raisins and hot water. Let both bowls stand for 1 hour.

Preheat oven to 375°. Use paper liners or butter to prepare twelve 1/2-cup muffin tins.

Add egg, sugar, vanilla, almond, and butter to oat mixture, stirring until just combined.

Into another large bowl, sift together flour, salt, baking powder, cinnamon, and baking soda and add to oat mixture, stirring until just combined. Drain the raisins, then fold them in to the mix.

Divide batter evenly among prepared muffin tins. These don’t rise much, so fill them well. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.


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