Raisin Oat Muffins

Try this recipe for yummy muffins. I made a batch and froze what was left individually. So now we can pull a couple from the freezer, thaw in the microwave  and enjoy them on the spot! I cut the recipe from the American Profile section of our paper. Kudos to Hazel Nute, Tacoma, Washington

Raisin Oat Muffins  oatmeal muffins

  • Nonstick baking spray
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 cup uncooked oats (quick or old-fashioned)
  • 2 ½ tsps. baking powder
  • ½ cup granulated sugar
  • 1 tblsp. finely grated orange rind
  • 1 egg, slightly beaten
  • 1 cup light sour cream
  • 2 tblsp. vegetable oil
  • ¾ cup orange juice
  • ¾ cup golden raisins
  • (optional: chocolate chips)


  • ¼ cup un-cooked oats (quick or old-fashioned)
  • 3 tblsp. brown sugar
  • 1 tblsp. finely grated orange rind
  • 1 tblsp. butter, melted
  1.  Preheat oven to 400 degrees. Spray 18 medium muffin cups with baking spray or line with paper liners.
  2. Combine flours, oats, baking powder, sugar and orange rind in large bowl; mix well. Combine egg, sour cream, vegetable oil and orange juice in medium bowl; mix well. Add all at once to dry ingredients. Mix only until blended. Gently stir in raisins and chocolate chips, if using them. Spoon batter into muffin cups until almost full.
  3. For topping, combine oats, brown sugar, orange rind and melted butter in small bowl; mix well. Sprinkle over muffin batter, dividing evenly and patting gently.
  4. Bake 20 to 25 minutes, until wooden toothpick inserted in center comes out clean.

Makes 18 muffins

Nutritional facts per muffin (w’out the chocolate chips): 4g fat, 15mg cholesterol, 3g protein, 26g carbohydrates, 2g fiber, 95mg sodium



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