Total Time
38mins
Prep 20 mins
Cook 18 mins

Ingredients Nutrition

Directions

  1. In a small bowl, combine oats and buttermilk.
  2. In a small mixing bowl, combine the egg, brown sugar and oil; stir in oat mixture.
  3. Combine the dry ingredients; stir into batter just until moistened.
  4. Fold in raisins.
  5. Fill greased or paper lined muffin cups three-fourths full.
  6. Bake at 400 degrees for 15-18 minutes or until tests done.
  7. Cool for 5 minutes before removing from pan to a wire rack.
Most Helpful

5 5

We loved these wonderful, moist muffins! One of the best oatmeal muffins I have ever eaten. The recipe ingredients were all on hand, and the instructions are simple to follow. The end result is just great. I recommend these to anyone. A real keeper. Thanks Gail for sharing this recipe.

4 5

They were great! I would definately make them again. I did change a couple things though. I used whole wheat flour 1 cup and the 3/4 cup white flour. I increased the buttermilk by 1/3 cup because of the whole wheat flour. I also increased the cinnamon to 1/2 tsp.They are nutritious and delicious.

5 5

We loved these muffins--they were just perfect for "late start" day at my kids school. I followed one of the reviewer's suggestions and used whole wheat and white flour and I also did not use any cloves (because I was out of them). I will definitely be making these muffins again soon. Thanks for posting this keeper recipe.