Oatmeal Raisin Muffins

The holiday season is not only for Christmas music, ornaments, stockings by the fireplace, and hoping for snow…but it’s a time for baking goodies for your friends and family. Last month, I finally purchased my very own Kitchen Aid (Christmas gift to myself) and I couldn’t wait to get started on baking again.

I thought, what could I possibly bake. It needed to be something I was craving for and something I hadn’t had in a while. Plus, something that I already had the ingredients on hand and wouldn’t require for me to go grocery shopping in the middle of the night. So, I thought Oatmeal!

I was researching different recipes for Oatmeal Raisin cookies (one of my favs), but almost all I found required so much sugar! Alternative…muffins. I was able to find a recipe that didn’t require so much sugar and still get that homey, holiday taste. These muffins are good for breakfast, snack, and even dessert. The recipe stated it would make 12 muffins, but I only got 10.

Let me know if you end up trying this recipe out. Don’t expect for it to be super sweet in comparison to the cookies, however, it is a healthier alternative and I liked the fact this recipe didn’t require any butter!

Happy Holidays! =)

Recipe from “More-With-Less” cookbook.

1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats (quick cooking oats works fine)
1/2 cup raisins (feel free to substitute with cranberries or include both for a tastier treat!)
1/4 cup olive oil
1 egg, beaten
1 cup milk

Cinnamon Topping
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon olive oil

Heat the oven to 425Β°F. Grease a muffin pan, or line the wells with paper muffin cups.

Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.

In a large measuring cup, whisk the olive oil with the egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.

Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.

Bake for 15 – 20 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container.

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