Monday, September 29, 2008

Oatmeal Raisin Spice Muffins

  • 2 cups buttermilk or sour milk
  • 2 cups quick-cook oatmeal
  • 2 1/4 cups all purpose flour
  • 1 Tbsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. salt
  • 1 cup brown sugar (not packed)
  • 1-2 tsp. vanilla
  • 2 eggs, beaten
  • 1/3 cup softened butter
  • 2 cups plumped raisins
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg + extra for raisins
Dump raisins and 1 teaspoon of cinnamon into a bowl and pour boiling water just to cover.

Grate some extra nutmeg into this too, a good half more of a teaspoon.
The raisins are going to take a while so grease the muffin tins or line them with papers. If you are organized you might think to soak the raisins the night before. But you know how it is.

I didn’t have any buttermilk and amazingly didn’t have any sour milk lounging around in the back of the fridge, so I took 2 Tablespoons of white vinegar and put that into a 4 cup wet measuring cup and then added milk to equal 2 cups. Now it looks like baby spit.

Put your oats into a largish bowl, and stir in the soured milk.
Get the dry ingredients measured and sifted into another bowl.. the flour, baking soda, baking powder, salt, grated nutmeg, a second teaspoon of cinnamon. Now whisk in the brown sugar.

Once the raisins are plumpish, add the vanilla, add the butter to the oatmeal mixture. Stir well.

Add the raisins but not the leftover spicy liquid. I kept it for my squash pies.
Fold in the beaten eggs.

Now mix in the dry ingredients… Stir it until it’s all mixed. Have that oven preheated to 400 F.

Spoon the mixture into the tins. This will make a full dozen plus eight or nine more muffins.
Bake at 400 F x 15 minutes. It may take a little longer but not by much. Test with a toothpick inserted into largest muffin. If it comes out clean you are done. If not toss them back in and bake a little longer.
Great Done! Now all I have to do is wait for Buff to come home to eat and drink and be filled.

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