Toasted Oatmeal Muffins
Recipe type: Muffins
Serves: 12 muffins
 
Ingredients
  • 2 tbsp butter
  • 2 cups rolled oats
  • 1¾ cups all-purpose flour
  • 1½ tsp salt
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 6 tbsp butter, melted
  • 1¼ cup light brown sugar
  • 1¾ cups milk
  • 2 large eggs
  • 1 cup raisins
Instructions
  1. Using a non-stick spray, grease a 12-cup muffin tray.
  2. Melt 2 tbsp butter in a skillet.
  3. Add oats and cook, stirring frequently until oats turn golden brown.
  4. Transfer oats to a food processor.
  5. Process until finely ground, about 30 seconds.
  6. Add flour, salt, baking powder and baking soda and pulse till combined.
  7. In a large mixing bowl, whisk butter and sugar together till thick and smooth.
  8. Add milk and eggs and whisk till smooth.
  9. Using a large whisk, fold half of oat flour mixture into the egg mixture.
  10. Fold in remaining oat flour gently.
  11. Add raisins and stir to combine.
  12. Allow batter to sit for 15 minutes to thicken.
  13. Preheat oven to 190°C and place an oven rack in the middle position.
  14. Using an ice cream scoop, divide batter equally among 12 muffin cups. The batter should fill each cup to the brim.
  15. Bake for about 20 minutes till muffins are golden brown and a tester inserted in the middle comes out clean.
  16. Allow muffins to cool on wire racks for 10 minutes.
  17. Serve warm, or allow them to cool completely before storing.
Notes
Adapted from Cook's Illustrated magazine Muffins are best eaten the day they are baked. They can be kept in the fridge for up to 3 days and toasted before eaten.
Recipe by Delicacious | A Food Blog at http://www.delicacious.com/toasted-oatmeal-muffins/