Oatmeal Raisin Muffins
Easy Recipe
This super easy recipe for Oatmeal Raisin Muffins was kindly given to me by Andrew's mum after he kept begging me for "muffins like my Mum used to make." (Guess my own recipes weren't quite spot-on!) The great thing about these Oatmeal Raisin Muffins are that they are really simple to make, and are a healthy snack to take to work or school. Best thing to do is to wrap up several of these muffins individually in plastic wrap right after you've baked them (and they've cooled down), and designate them for "lunches." This way you won't be tempted to eat them all right away... plus it makes putting together your lunch just a tad easier!
-2 cups flour
-2 cups instant oats
-1 cup brown sugar
-1 Tbsp baking soda
-1 tsp baking powder
-3 Tbsp canola oil
-4 eggs, beaten
-1/2 cup warm water
-1 cup raisins
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix the dry ingredients in a large bowl.
3. Mix the wet ingredients in a measuring cup.
4. Pour the wet ingredients into the bowl of dry ingredients and mix together. Don't over-stir!
5. Add the raisins and re-mix.
6. Put paper muffin cups into muffin tins and fill nearly to the top with muffin mix from the bowl (using 2 spoons is the easiest way to do this).
7. Bake for about 30 minutes, or until muffin tops are firm to the touch.
Makes about 12-18 muffins, depending on the size of your muffin tins.
Tips:
-If you have any empty spots in your muffin tins, fill them with a bit of water so you don't ruin your tin from the oven's heat. Be careful when removing the tin from the oven though; if you forget about the water it can slosh up your arm and burn you, or get the muffins wet and soggy. (I actually write myself a sticky note to remind myself about the water... I'm a bit forgetful sometimes!)
-No need to use 2 bowls for this recipe like the traditional "muffin method" suggests. These muffins turn out just fine without it, as long as you don't over-stir them.
Enjoy!
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