Oatmeal Raisin Muffins - Adapted from Carole Walter

I make muffins or scones every week so I am always on the lookout for new recipes. I found this one that looked really delicious but we have not tried these yet, I am putting these here for safe-keeping.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1 1⁄4 cups old fashioned oats
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 2  large eggs
• 3⁄4 cup  lightly packed dark brown sugar
• 1  cup buttermilk
• 1⁄2 cup canola oil
• 1  teaspoon pure vanilla extract
• 1⁄2 cup dark raisin, plumped, drained, and patted dry
• 1⁄2 cup  coarsely chopped toasted walnuts

Directions

1. Position the rack in the lower third of the oven. Heat the oven to 375°F Line a muffin pan with paper or foil cupcake liners.
2. Combine the flour, 3/4 cup of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in the bowl of a food processor fitted with the steel blade. Pulse 10 times. Empty into a large bowl and add 1/2 cup oats. Make a well in the center.
3. In a medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil, and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center. Fold in the raisins and nuts. Let stand for 5 minutes.
4. Portion the batter into the prepared pan using a 1/4 cup capacity ice cream scoop. The batter should be filled to slightly below the top of the paper liner (about 3/4 full). Bake for 23-25 minutes, or until the muffins are golden brown and the tops are springy to the touch. Remove from the oven and place on a rack to cool. Store at room temperature, tightly wrapped in foil, for up to 5 days. These muffins may be frozen.