The weekend is coming, and boy, I'm ready for it. I am spending time with family over the long weekend, and I've been putting together some make-ahead breakfast and dinners. Here's one favorite breakfast goodie: a warm, tender, simple oatmeal raisin muffin.
This recipe is adapted from the classic cookbook, More-With-Less, which was a standard reference book and cookbook in my childhood home. I love the quick ease of this recipe (one bowl!) and its reliably tender, moist crumb. These are homey and comforting; they last well, and they take about 5 minutes to mix up.
I did adjust them a bit; I like using olive oil in the batter, and a little extra cinnamon. The crumbly cinnamon topping is optional, but it's a real treat.
Quick and Homey Oatmeal Raisin Muffins
Adapted from More-With-Less. Makes 12 muffins
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
1/2 cup raisins
1/4 cup olive oil
1 egg, beaten
1 cup milk
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon olive oil
Heat the oven to 425°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 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.
More Muffin Recipes
• Double Chocolate Butterscotch Breakfast Muffins
• Mini Blueberry Lemon Muffins
• Zucchini Muffins from Simply Recipes
• Hearty & Healthy Apple Muffins
(Images: Faith Durand)