Oatmeal Raisin Muffins

This recipe is taken from the 1994 Milk Calendar. Try your oatmeal in the form of a muffin for a great breakfast on the run.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 12 muffins
oatmeal raisin muffins

Ingredients

  • 1 cup (250 mL) quick cooking rolled oats
  • 1 1/4 cups (310 mL) Milk
  • 1 cup (250 mL) raisins
  • 1 tbsp (15 mL) grated orange zest
  • 2 eggs
  • 1/2 cup (125 mL) brown sugar packed
  • 1/3 cup (80 mL) butter melted
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) ground allspice or ground nutmeg
  • Topping
  • 1/4 cup (60 mL) quick cooking rolled oats
  • 2 tbsp (30 mL) brown sugar

Preparation

Combine rolled oats with milk, raisins and orange peel. Allow to soak approx 5 min while preparing remaining ingredients.

Beat eggs with sugar and melted butter. Reserve.

Stir flour together with baking powder, cinnamon, salt and allspice. Combine oat mixture with egg mixture. Stir in flour mixture until combined. Spoon batter into 12 buttered or paper-lined muffin cups.

Combine 1/4 cup (60 mL) rolled oats with brown sugar. Sprinkle over the top of muffins. Bake in preheated 400 °F (200 °C) oven for 20 to 25 min.

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Nutrition

Nutritional Information

per serving
Energy: 251 Calories
Protein: 5 g
Carbohydrate: 42 g
Fat: 7 g
Fibre: 2.1 g
Sodium: 179 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 91 mg
Thiamin: 15 %
Iron: 13 %
Folate: 13 %
Magnesium: 12 %