A Treat For Any Meal

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alted butter with 3/4 cup of light brown sugar and 1/2 cup of granulated sugar. Beat the mixture until it is smooth and well combined.One at a time, add in 2 large eggs to the butter and sugar mixture, making sure to fully incorporate each egg before adding the next one. Then stir in 1 teaspoon of vanilla extract.Slowly pour in the dry flour mixture into the wet ingredients, stirring until everything is just combined. Be careful not to overmix as this can result in tough muffins.Next, fold in 1 cup of old-fashioned rolled oats and 1 cup of raisins into the batter. Make sure they are evenly distributed throughout.Line a muffin tin with paper liners or grease with cooking spray. Use an ice cream scoop or spoon to fill each muffin cup about 3/4 full with the batter.Bake at 375 degrees Fahrenheit for 1

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8–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.These homemade oatmeal raisin muffins are perfect for breakfast, a midday snack, or even as a dessert. They are moist, fluffy, and packed with flavors that will make your taste buds sing. With the addition of nutrient-rich oats and sweet juicy raisins, these muffins are not only delicious but also nutritious. Don’t let the simplicity fool you, they are bursting with flavor.When made ahead of time can be stored in an airtight container for quick a quick meal.Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER!</article></body>

Raisin/Oatmeal Muffins

Image by Larry Nowicki on imgflip.com

While the oven is heating up, gather your ingredients: all-purpose flour, baking soda, salt, ground cinnamon, unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, old-fashioned rolled oats and of course, raisins.

In a medium-sized bowl, combine 1 and 1/2 cups of all-purpose flour with 1 teaspoon of baking soda and 1/4 teaspoon of salt. Whisk these dry ingredients together to ensure they are fully combined before adding them to the wet ingredients.

In a separate larger mixing bowl, cream together 3/4 cup of softened unsalted butter with 3/4 cup of light brown sugar and 1/2 cup of granulated sugar. Beat the mixture until it is smooth and well combined.

One at a time, add in 2 large eggs to the butter and sugar mixture, making sure to fully incorporate each egg before adding the next one. Then stir in 1 teaspoon of vanilla extract.

Slowly pour in the dry flour mixture into the wet ingredients, stirring until everything is just combined. Be careful not to overmix as this can result in tough muffins.

Next, fold in 1 cup of old-fashioned rolled oats and 1 cup of raisins into the batter. Make sure they are evenly distributed throughout.

Line a muffin tin with paper liners or grease with cooking spray. Use an ice cream scoop or spoon to fill each muffin cup about 3/4 full with the batter.

Bake at 375 degrees Fahrenheit for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These homemade oatmeal raisin muffins are perfect for breakfast, a midday snack, or even as a dessert. They are moist, fluffy, and packed with flavors that will make your taste buds sing. With the addition of nutrient-rich oats and sweet juicy raisins, these muffins are not only delicious but also nutritious. Don’t let the simplicity fool you, they are bursting with flavor.

When made ahead of time can be stored in an airtight container for quick a quick meal.

Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER!