The first week of May is National Raisin Week, and today is National Oatmeal Cookie Day–but we couldn’t bring ourselves to just hack out an oatmeal cookie recipe. Instead, we went looking for something different that combines oatmeal and raisins in a new way. That wasn’t easy. Raisins have been around since 1873–or at least that’s when they became popular, as some smart entrepreneur decided to sell dried grapes after a heat wave destroyed many acres of California’s finest. If you’re craving something sweet, raisins have the right amount of sweetness to curb that craving–and they really add a lot of flavor to these Whole Wheat Oatmeal Raisin Muffins… [photo via flickr]
- 1 cup whole wheat flour
- 1 cup rolled oats
- ¼ cup brown sugar
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ cup raisins
- 1 cup skim milk
- ½ cup butter, melted
- 1 egg, slightly beaten
- In a large bowl, soak the oatmeal in milk for about an hour. Add egg, melted butter, raisins and brown sugar. Stir together until well mixed.
- In a medium bowl, mix dry ingredients together. Add to the dry ingredients the oatmeal mixture. Stir everything together until the flour is moist. The batter should be lumpy.
- Spray muffin pans with vegetable cooking spray or line with paper liners. Fill the muffin tins 2/3 full with batter.
- Bake the muffins at 400 degrees for 15 to 20 minutes, or until done.
The recipe will make 24 medium sized muffins or 24 mini-muffins.
These muffins can be an awesome meal to start your morning off right. Add a cup of your favorite yogurt to the side to complete the breakfast. If you like a little more crunch on the top and added sweetness, you could add a cinnamon streusel topping. For those of you looking to indulge in sweet decadence, try a rich cream cheese frosting on top.