Small Batch: Oatmeal Raisin Muffins
Oatmeal raisin cookies have been a go-to special treat for my kitchen helper. This flavor combination has been a favorite of his for years. Since we make oatmeal raisin cookies every once in a while, I thought I would transform his favorite treat into a muffin. I always love making muffin recipes since they are an easy on-the-go snack while we travel to and from playdates and summer adventures. This oatmeal raisin muffin recipe makes six standard size muffins, which is great in my house because after they are consumed we are ready for something new to bake. I hate to have food lying around, right?
With only two bowls and a spoon you can have these muffins made with your kitchen helper in no time. They will love to pour all of the ingredients into the bowls and mix. The muffin tin provides a new challenge for them if you are both ready for a little mess. Scooping and pouring the batter into the wells is something I have always completed, but now that my kitchen helper is a bit older I offer this challenge to him. Practice will only help in developing this motor skill and hand eye coordination. Have fun with this recipe and enjoy this special treat.
Recipe Adapted: Garnish With Lemons
- 1/2 Cup - Whole Wheat Flour
- 1/8 Cup - Sugar
- 1/8 Cup - Packed Brown Sugar
- 1/2 + 1/4 Teaspoon - Baking Soda
- 1/2 + 1/4 Teaspoon - Cinnamon
- 1/4 Teaspoon - Salt
- 1/2 Cup + 1/4 Cup Rolled Oats
- 1/2 Cup - Raisins
- 1/2 Cup - Plain Yogurt
- 1/8 Cup - Canola Oil
- 1/2 + 1/4 Teaspoon - Vanilla Extract
- 1/8 Cup - Applesauce or 1/8 Cup - Egg Beaten
- 1/4 Cup - boiling water
- Preheat oven to 375° F degrees. Grease a muffin tin and set aside (I used paper liners, but it is not needed)
- In a large size bowl mix the flour, sugar, brown sugar, baking soda, cinnamon and salt. Add oats and raisins. Set aside
- In a medium size bowl mix the yogurt, canola oil, vanilla and applesauce (or egg). Mix well until combined
- Add the yogurt mix to the dry mix and combined until moist. Slowly add in the boiling water. Mix. Allow batch to sit for 15 minutes
- Scoop the batter evenly among the muffin tin wells. Bake at 375° for 20 minutes. Transfer the muffins onto a wire rack to cool
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.