What to do on a freezing cold day when you are stuck inside? Why bake of course!
This recipe is perfect for any day because you probably already have all the ingredients in your pantry.
I love any dessert with oats. I do not like hot oatmeal, which sounds crazy, but it is true. But put oats in a dessert and I am obsessed.
Not only is it good for breakfast, but why not have it as a dessert or snack as well?
These muffins are delightful. The raisins and the oatmeal give them a wonderful texture. The cinnamon topping is the ideal crown for these “perfect for anytime” of the day muffins. They are really easy to make and you can whip up a batch in no time.
Just to note; I doubled the topping, (as I always do), just in case I needed more, and of course I did.
Always remember to gather all the ingredients first ( mis-in-place). This will help you proceed faster and more comfortably. And go ahead and make these muffins, they are really marvelous!
This recipe is courtesy of kitchn.com and will make about 12 muffins. You might want to make 2 batches, everyone will want seconds!
Ingredients for Oatmeal Raisin Muffins
1 cup all-purpose flour
1/4 cup brown sugar
1 tbsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup old-fashioned oats
1/2 cup raisins
1/4 cup olive oil
1 egg, beaten
1 cup milk
Cinnamon Topping (I doubled this)
2 tbsp. brown sugar
2 tbsp. flour
1 tsp. cinnamon
1 tbsp. olive oil
Heat oven to 425 F.
Grease a muffin pan, or line the wells with paper muffin cups.
Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl.
Stir in the oats and raisins.
In a large measuring cup, whisk the olive oil with the egg and milk.
Stir the liquid into the dry ingredients just until combined.
Fill the prepared muffin cups 2/3 full with batter.
For the topping;
Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly.
Sprinkle evenly over the muffin batter.
Bake for 25 minutes. Remove from the oven and let cool in pan on a rack until they are cool enough to be handled.
Remove from pan and eat while warm, or let cool completely and then store in an airtight container.
It’s that simple!
