Prep 1 hr 15 mins
Cook 15 mins
Spent my honeymoon at the King and Prince Resort on St. Simon's Island, Georgia. (I remember the AWESOME muffins, but would like to forget the husband!) These are moist and filling.
- Fill muffin tins with paper baking cups
- Combine oats and buttermilk in a bowl, let stand for 1 hour.
- Add eggs, sugar and butter, mix 30 seconds, scrape down bowl.
- Combine dry ingredients, add.
- Add raisins.
- Mix on low speed for about 15 seconds or only until dry ingredients are moistened.
- Fill muffin cups half full.
- Bake at 400 degrees for 15-20 minutes.
Great basic recipe -- using what I had on hand, some changes were made: used 2% milk with vinegar as a replacement for buttermilk, vegetable oil for butter, added a little pumpkin pie spice for extra flavor. My raisins had gotten dried out, so substituted craisins and chopped dried apricots. Even with these changes, the flavor was super. Next time will try will raisins and see if they are also very good.
My husband just loved these. I mixed them by hand. Otherwise I didn't change a thing. I made a dozen regular muffins plus about 20 mini muffins. I also baked at 400 for 15 minutes. I don't have good luck using paper so I sprayed my tins and ran a knife around the edge and they popped right out. Thanks for a great recipe, I'll definitely make these again.
What a find! These are without a doubt one of the most moist muffins I have made! I only soaked the oats for 30 minutes. I used dried cranberries instead of the raisins. In step 6 I used a wooden spoon and only mixed until moist. I used a large ice cream scoop and got 12 really niced sized muffins (were filled more that 1/2 full) they baked up at 400 for exactly 15 minutes. Made for My Three Chefs 09.