Oatmeal Raisin Muffins 1 1/4 cups all-purpose flour 1 1/4 cups old-fashioned oats, divided 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 2 large eggs 3/4 cup lightly packed dark brown sugar 1 cup buttermilk 1/2 cup canola oil 1 teaspoon pure vanilla extract 1/2 cup raisins 1/2 cup coarsely chopped walnuts
Position the rack in the lower third of the oven. Heat the oven to 375 F. Line a muffin pan with paper or foil cupcake liners. Combine the flour, 3/4 cup of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in the bowl of a food processor fitted with the steel blade. Pulse ten times, Empty into a large bowl and add the remaining 1/2 cup of oats. Make a well in the center. In medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil, and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center. Fold in the raisins and nuts. Let stand for 5 minutes. Portion the batter into the prepared pan using a ice cream scoop (1/4 cup capacity). The batter should be filled to slightly below the top of the paper line (about three-fourths full). Bake for 23 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool. STORAGE: Store at room temperature, tightly wrapped in aluminum foil, for up to 5 days. These muffins may be frozen. Recipe Author: Carole Walter Recipe Source: Great Cakes, Pies, Cookies, Muffins & More Cookbook _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
