Raisin Oatmeal Muffins
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Raisin oatmeal muffins made with whole wheat flour and rolled oats give a family a sturdy, lightly sweet breakfast that needs only two bowls. The oats add chew, the raisins add pockets of sweetness, and only a third of a cup of sugar is used. The batter comes together in minutes. Turning the baked muffins on their sides in the hot pan keeps the crisp edges from going soft, and a glass of milk is the natural partner.
Instructions
Heat the oven to 375°F (190°C). Butter the cups of a muffin pan or cupcake pan.
Put the dry ingredients in one bowl and the wet ingredients in another. Stir each bowl until its contents are evenly mixed.
Pour the wet mixture into the dry one and stir to make a batter. Spoon the batter into the buttered cups.
Bake for 20 minutes, or until the muffins are brown with crisp edges.
As soon as they come out, loosen each muffin and tip it upside down with a butter knife, leaving it in the hot pan. This keeps steam from collecting and spoiling the surface. Serve the muffins hot.
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