Breakfast Muffins

Name: Breakfast Muffins
Ingredients: 1 cup raisins seedless; 2/3 cup boiling water; 1 3/4 cups all purpose flour; 1 1/4 cups old-fashioned rolled oats; 1/4 cup sugar; 2 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1 1/4 teaspoons salt; 2 eggs; 1 cup lowfat buttermilk; 3/4 cup dark brown sugar packed; 3 tablespoons unsalted butter melted

12 ingredients

3 steps

Ingredients

1 cup raisins seedless
2/3 cup boiling water
1 3/4 cups all purpose flour
1 1/4 cups old-fashioned rolled oats
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 1/4 teaspoons salt
2 eggs
1 cup lowfat buttermilk
3/4 cup dark brown sugar packed
3 tablespoons unsalted butter melted

Directions

1

1. Preheat the oven to 375 F; spray an 18-cup muffin tin with nonstick cooking spray. In a small bowl, combine the raisins and boiling water.
2

2. In a medium bowl, whisk the flour, oats, sugar, baking powder, cinnamon and salt. In a large bowl, whisk the eggs until frothy; whisk in the buttermilk, brown sugar and butter. Stir in the raisins and their soaking liquid. Add the flour mixture and stir just to blend (do not overmix).
3

3. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted in the center of a muffin comes out clean, 20-22 minutes. Remove from the pan and cool on wire racks.