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 Cinnamon Topping 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)