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.