Are you tired of boring, bland breakfast options that leave you feeling unsatisfied? Get ready to transform your morning routine with these incredible Whole Wheat Oatmeal and Raisin Muffins that are not just delicious, but packed with nutrition! Imagine biting into a warm, soft muffin that's both wholesome and indulgent - a breakfast treat that will make your taste buds dance and keep you energized all morning long. These muffins are the perfect blend of hearty whole grains, sweet raisins, and pure breakfast happiness!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 cup raisins
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your muffins bake evenly and rise properly.
- Line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1 cup of rolled oats, 1/2 cup of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, whisk together 1 cup of buttermilk, 1/4 cup of vegetable oil, and 1 large egg until the mixture is smooth and homogenous.
- Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in 1/2 cup of raisins into the batter, distributing them evenly throughout the mixture.
- Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Whole Wheat Oatmeal and Raisin Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Don't overmix the batter! Stir just until the ingredients are combined to keep your muffins tender and fluffy.
- Use room temperature ingredients for better incorporation and smoother batter.
- For extra flavor, try toasting the oats lightly before adding them to the mix.
- If you want a crunchier top, sprinkle some additional rolled oats or a touch of brown sugar on the muffins before baking.
- For a dairy-free version, you can substitute buttermilk with almond milk mixed with a tablespoon of apple cider vinegar.
- Customize your muffins by adding chopped nuts or substituting raisins with dried cranberries or chocolate chips.
- To keep muffins fresh longer, store them in an airtight container and reheat briefly in the microwave before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 25mg
