Cookbook:Raisin Oatmeal Muffins

| Bread | Breakfast

These muffins make a good breakfast for a family. They go well with milk.

Ingredients

 * 1 cup (240 g) whole wheat flour
 * 1 cup (240 g) rolled oats (traditional slow type)
 * ⅓ cup (80 g) white granulated sugar
 * 2 teaspoons (10 ml) baking powder
 * 1 egg
 * ¾ cup (180 ml) milk
 * ¼ cup (60 ml) oil
 * ½–1 cup (120–240g) raisins
 * Butter for the pan

Procedure

 * 1) Pre-heat an oven to 375°F (190°C).
 * 2) Butter a muffin pan or cupcake pan.
 * 3) Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.
 * 4) Mix the ingredients in each bowl, then combine the mixtures to make a batter.
 * 5) Spoon batter into the pan.
 * 6) Bake for 20 minutes, or until brown with crispy edges.
 * 7) Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.
 * 8) Muffins are best served hot!

Notes, tips, and variations

 * Follow the above recipe with the following ingredient adjustments:
 * 140 g whole wheat flour
 * 120 g rolled oats
 * 75 g sugar
 * 40 - 80 g raisins