I love always having a fresh, baked good in the house. And when I decided to bake something today, I didn’t want anything sweet. Surprise! These muffins are a perfect snack or breakfast, especially if you have picky toddlers in your house (like I do). It’s cold here in Chicago and I did’t want to go to the store, so, I went with what I had in my pantry. Oatmeal and raisins came to my rescue! These muffins even have a little cinnamon crunch topping that you don’t HAVE to make, but it gives these guys some extra flavor. So, here we go! Let’s go bake some muffins…
What you will need:
Muffin pan, greased or lined with paper cups
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats (quick oats can also be used)
1/2 cup raisins
1/4 cup vegetable oil
1 egg, beaten
1 cup milk
For the cinnamon topping:
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter
Tip: This recipe is so versatile! Feel free to add or substitute any of the ingredients. Example: Use dried cranberries in place of the raisins, or add chocolate chips 🙂
Preheat oven to 425 degrees fahrenheit. In a large bowl, mix together flour, sugar, baking powder, salt and cinnamon. Stir in oats and raisins.
In a small bowl, whisk together oil, beaten egg and milk. Pour into dry ingredients and mix until combined. Fill the prepared muffin pan about 2/3 full of batter.
In another small bowl, mix together all the ingredients for the cinnamon topping. Sprinkle evenly over the muffins.
Bake for 15 minutes. Remove muffins from pan and cool on wire rack. Enjoy warm with butter!