Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 cup raisins
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
Special equipment needed:
- Muffin tin
- 12 muffin liners
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat oven to 375°F. Line a 12-cup muffin tin with muffin liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Add the oats, brown sugar, and raisins and stir until combined.
4. In a separate bowl, whisk together the oil, eggs, and buttermilk.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool for 5 minutes before removing from the muffin tin.
Time:
Preparation Time: 10 minutes
Cooking time: 18-20 minutes
Temperature: 375°F
Serving Size: 12 muffins
Nutritional Information:
Calories: 200
Fat: 9g
Carbohydrates: 26g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour
- Old-fashioned rolled oats: quick-cooking oats
- Light brown sugar: white sugar
- Raisins: dried cranberries
- Vegetable oil: melted butter
- Buttermilk: plain yogurt
Variations:
- Add 1/2 cup chopped walnuts or pecans
- Replace the raisins with 1/2 cup chocolate chips
- Replace the cinnamon with pumpkin pie spice
Tips and tricks:
- Make sure not to overmix the batter, as this can result in dense muffins.
- For extra moist muffins, add 1/4 cup of applesauce to the batter.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30-45 seconds.
Presentation ideas:
Serve the muffins in a basket lined with a linen napkin.
Garnishes:
Sprinkle with a little extra cinnamon or brown sugar before serving.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a yogurt parfait.
Troubleshooting advice:
If the muffins are too dry, add a few tablespoons of buttermilk to the batter.
Food safety advice:
Make sure to store the muffins in an airtight container to prevent them from spoiling.
Food history:
Muffins have been around since the early 1800s, when they were made with yeast and served as a breakfast food.
Flavor profiles:
These muffins have a sweet and nutty flavor, with hints of cinnamon and raisins.
Serving suggestions:
Serve as a breakfast or snack, or as a dessert with a scoop of ice cream.
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