These hearty oatmeal raisin breakfast muffins will get you ready for a day in the city or a day at the lake.
When you’re up way too early to cook a big breakfast, these muffins make a great on-the-go breakfast. This recipe yields a dozen large, fluffy and moist muffins.
Here’s how to make them
The best way to ensure your muffins are fluffy and moist is to stick to the rules of combining accurately measured wet and dry ingredients separately and not overmixing the batter.
Put oats and milk in a small bowl, allow to stand for 1 hour. Sift dry ingredients together, mix in brown sugar. Add eggs and oil to oat and milk mixture, stirring well. Mix together dry mixture into wet mixture. Stir until moistened and then stir in raisins. Spoon into large greased muffin pans. Bake at 400 degrees F. for 15 to 20 minutes.
If you prefer a less sweet tasting muffin, you can add chopped walnuts instead of the raisins. Also, dried cranberries are a good alternative to raisins. Once muffins are cooled completely you can place individual muffins in zip lock bags to pack for breakfast or to freeze for up to 2 weeks.
Try packaging baked muffins in a clear cellophane bag tied with a cute bow, or arrange in a fabric lined wicker basket. I used a cute “Gone Fishin” tea towel found at Krause Berry Farms & Estate Winery.
This must-try Oatmeal Raisin Breakfast Muffin recipe is perfect for breakfast on the run!
Oatmeal Raisin Breakfast Muffins
- 2 large 6-cup muffin pans
- 2 cups oats
- 2 cups milk
- 2 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups dark brown sugar
- 2 eggs
- 8 tbsp canola oil
- 1 cup raisins
- Put oats and milk in a small bowl, allow to stand for 1 hour.
- Sift dry ingredients together, mix in brown sugar.
- Add egg and oil to oat and milk mixture, stirring well.
- Mix together dry mixture into wet mixture. Stir just to combine.
- Stir in raisins.
- Spoon into greased muffin pans.
- Bake at 400 degrees F. for 15 to 20 minutes. Makes 1 dozen large muffins.