What is it about wholesome oats and brown sugar that pair so well together? A perfect example is this easy recipe for Oatmeal Raisin Muffins that is moist and fluffy with just the right amount of delectable sweetness with canola oil, no salt and less sugar without sabotaging your health. If you’re hungry for something deliciously satisfying and simple to make, these homemade oat breakfast muffins are a great way to start a day. In this post, I’ll share my recipe and some tips so you can enjoy them too!

You don’t have to pull out a lot of equipment or rooting through your cupboard or pantry for many ingredients to make these scrumptious Oatmeal raisin muffins. A minimum amount of effort on your part is all that is required. Basically, it is about mixing the wet ingredients with dry ingredients, stirring with a large spoon or a fork before pouring into your muffin tins.

If your raisins shriveled up somewhat since you last baked, you can salvage them quickly. Measure out what you need and add about two tablespoons of water before microwaving them for about fifteen seconds. Scoop out the raisins and ditch any extra water for this recipe.

Unlike flour, oats can take longer to hydrate for baking. This is why is it important to soak them with the milk for about a half hour before starting this recipe for the best moist and fluffy texture for these oatmeal muffins. Otherwise, your oaty muffins can be dry and chewy.

Use your measuring spoons and always level baking powder or baking soda for baking. Though you may be tempted to use a teaspoon from your silverware, the amount you take out is not as accurate. This slight difference may seem insignificant, but it matters for the outcome of your baked goods since too much of either or too little can ruin your efforts.

Give these delectable oatmeal muffins a try because they are everything you want when biting into oat muffins. Please also share my recipe with your family and friends and do come back to my blog for more.

Easy and Healthy Oatmeal Raisin Muffins

1-1/4 cups of quick oats
1-1/4 cups of milk
1-1/4 cups of sifted flour
4 teaspoons of baking powder, leveled
1 large egg
½ cups of canola oil
1/3 cup of brown sugar, firmly packed (light or dark)
½ cups of raisins

1. Combine oats and milk in a mixing bowl and let rest for one-half hour.
2. Sift the flour with the baking powder in another mixing bowl.
3. Add the egg, oil, brown sugar, and raisins to the moistened oat-milk mixture.
4. Make a well in the dry ingredients and then pour the liquid ingredients into the hole you formed at once. Stir all the ingredients together briefly only to moisten.
5. Line 12 muffin cups or well-grease them. Pour in about 2/3 of this batter into each muffin cup.
6. Bake in a 350-degree oven for about 20 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks for determining doneness.
7. ENJOY!

Baking with oatmeal provides a lot of delicious options such as my protein muffins with oatmeal and nuts, oatmeal apple pie bars, cinnamon scones with cottage cheese and oatmeal, chocolate oatmeal cake with coconut frosting just for starters. Check my search box because I have so many more fantastic and home-tested recipe using that ingredient that you can find.

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!

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