Buttermilk Oatmeal Raisin Muffins Food

BUTTERMILK-OATMEAL-RAISIN MUFFINS

Steps:

• Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
• Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
• Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
• Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture; stir until batter is evenly moistened.
• Divide batter evenly into the prepared muffin tin.
• Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

OATMEAL-RAISIN MUFFINS

Steps:

• Combine the oats and buttermilk and let stand 30 minutes.
• Sift together the flour, baking powder, salt, baking soda and cinnamon.
• Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
• Stir until just combined.
• The batter will be lumpy.
• Fold in the raisins.
• Spoon into a muffin tin about 2/3 full.
• Bake at 400º F for 15 to 20 minutes.

OATMEAL RAISIN MUFFINS

Steps:

• In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients; stir into batter just until moistened. Fold in raisins. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

OATMEAL RAISIN MUFFINS

Steps:

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

OATMEAL RAISIN BRAN MUFFINS

Steps:

• 1. Mix all dry ingredients together. In another bowl, mix liquid ingredients together. Combine the wet and dry ingredients and mix gently until just moistened. The batter will be lumpy.
• 2. Spray muffin tins with vegetable spray. Fill 2/3 full with batter, sprinkle tops with oatmeal and bake at 325^ for 20-25 minutes. 110 calories/ 2 grams fat per muffin

BUTTERMILK OATMEAL MUFFINS

Steps:

• In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° until muffins test done, 16-18 minutes. Cool in pan 5 minutes before removing to a wire rack.

OATMEAL RAISIN & APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Soak the raisins for 15 minutes in the rum before mixing into batter. This will plump, refresh and add extra flavor to your raisins. Set aside.
• To a small mixing bowl add the beaten egg, buttermilk, brown sugar and melted shortening; stir well to combine.
• To a larger mixing bowl, combine the remaining ingredients. Make a well in the center of the dry ingredients; pour in the buttermilk mixture. Give a good stir. Add the raisins and apple to the batter and continue to stir just until the dry ingredients are moistened. (DO NOT OVER BEAT - IT SHOULD ONLY TAKE ABOUT 20 or 30 STROKES BY HAND.)
• Spoon the batter into 12 paper-lined muffin cups; fill 2/3 of the way.
• Bake for 17 to 20 minutes, or until lightly browned around the edges.

LIGHTER, BUT SCRUMPTIOUS OATMEAL RAISIN MUFFINS :)

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Spray 12 cup muffin pan.
• Combine oats and milk in a small bowl, let stand.
• Sift together the flours and all dry ingredients.
• Mix together the egg, sugar, applesauce, and vanilla.
• Mix the oats and milk mixture into the egg mixture.
• Fold in the dry ingredients.
• Fold in raisins.
• Transfer into prepared pan.
• Bake 15 to 20 minutes for muffin tin.
• Take out, ENJOY!

RAISIN BRAN BUTTERMILK MUFFINS

Steps:

• Blend flour, sugar, baking soda and salt in a large mixing bowl.
• Stir in cereal and walnuts.
• Add buttermilk, oil and eggs.
• Blend until dry ingredients are moistened.
• Do not over stir.
• Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
• Fill muffin tins 2/3 full.
• Bake at 400°F for 20 minutes.
• Recipe may be doubled.