I’ve never been a huge fan of raisins in food. I like them OK right out of the little boxes. I’m pretty sure I was scarred when I bit into what I thought was a chocolate chip cookie only to find out there were raisins in it instead. Oh the shock and disappointment! That incident sealed my prejudice over raisins for at least a decade or two. I’m about ready to get over myself, though. I’m ready to forgive raisins for their innocent charade only because I may have developed a teeny addiction to breakfast muffins. Said addiction started with the pumpkin quinoa muffins but gained traction with these oatmeal raisin muffins.
I love dense, chewy food and these muffins totally fit the bill. This recipe also helps me stay true to my kitchen/food goals. Since I baked these using whole wheat flour (which I recently purchased for the first time *ever*), these muffins are less processed, low-fat and healthy, too. Plus, they’re portable and can be eaten anywhere…even in the car on the way to work.
I can’t say I’m ready to declare my love for raisins but it’s not their fault they resemble chocolate chips, now is it?
- 1-1/4 cups whole wheat flour
- 1-1/2 cups quick-cooking rolled oats
- 1/3 cup firmly packed brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup water
- 1/4 cup skim milk
- 1/4 cup oil
- 1 egg
- 1/2 cup raisins
Heat oven to 400 degrees. Line a 12-cup muffin tin with paper liners.
In mixing bowl, combine all dry ingredients; mix well.
Crack the egg into a two-cup measuring cup and beat the egg with a fork. Add the milk and beat again. Add the water and oil.
Pour the wet ingredients in the dry ones and stir until loosely mixed. Add the raisins and stir to combine.
Spoon the batter equally into prepared muffin cups.
Bake for 15-20 minutes or until a toothpick inserted in center comes out clean.
Immediately remove from tin. Cool completely and store in a gallon size plastic bag.
Calories 170.9 Total Fat 5.8 g Cholesterol 17.7 mg Sodium 271.4 mg Total Carbohydrate 26.9 g Protein 4.2 g