Prep 15 mins
Cook 25 mins
These golden muffins have flavour mixtures of oatmeal and peanut, with the sweetness of raisins. These are not a particularly sweet muffin - perfect for breakfast, snack or a healthy desert.
- 1 cup whole wheat flour
- 1⁄4 cup all-purpose flour
- 1 cup old fashioned oats or 1 cup quick oats
- 1⁄4 cup brown sugar
- 3 teaspoons baking powder
- 1⁄4 teaspoon cinnamon
- 1 egg
- 2 tablespoons molasses
- 3 tablespoons peanut oil
- 1 tablespoon water
- 1 cup skim milk
- 1 teaspoon vanilla
- 2⁄3 cup raisins
- Mix flours, oats, sugar, baking powder, and cinnamon, set aside.
- In a large bowl, beat egg, molasses, oil, milk, and vanilla.
- Add flour mixture to egg mixture; mix until almost combined; add in raisins and continue to mix until just combined.
- Place an even amount of batter in to 12 medium muffin cups.
- Bake at 400F for 20-25 minutes or until done.
- Let stand in tins for 5 minutes, then remove and place muffins on a rack to cool.
- Serve warm.
These had a nice crunchy outside, and not too sweet, which is the way I like them! I subbed Splenda for the brown sugar, but used the molasses. I skipped the raisins, but added 1/4 cup chopped dry-roasted, unsalted peanuts. Would also be good with dried cranberries or cherries instead of raisins. Thanks for posting this one!
This recipe is great! They really are best when still warm. They taste like a slightly sweet wheat bread with raisins. I like them alot! I used 1% milk instead of skim milk and they tasted just great.