Looking for a new staple muffin recipe for breakfast? These tasty muffins are sure to please a crowd and are easy to prepare for those mornings when everyone is on-the-go!
- 1 egg
- 1 cup milk, fat-free
- 1/3 cup oil
- 1 1/4 cups flour
- 1 cup oatmeal
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup raisins
- teaspoon margarine or butter (to grease the muffin cups)
- Preheat the oven to 400 degrees.
- Put the egg, milk, and oil in a small mixing bowl. Slowly stir them together.
- In a large mixing bowl, mix the flour, oatmeal, sugar, baking powder, salt and raisins. Stir until they are mixed.
- Pour the egg-milk-oil mix into the large bowl with the dry ingredients.
- Stir until the dry ingredients are barely moistened. Do not over-mix (the batter should be lumpy).
- Grease each cup in the muffin pans with some margarine or butter.
- Spoon the batter into the cups in each muffin pan, until each cup is half-full of batter.
- Bake for 20 to 25 minutes, or until the muffins are golden brown.
- Making half your grains whole is an easy Dietary Guidelines for Americans goal to reach with this recipe. The oats in this recipe get you part of the way there. Try using a mix of half whole wheat flour and half all-purpose flour. If your family does better with small shifts, use ¼ cup whole wheat flour and 1 cup all-purpose flour at first. Then, over time, increase the amount of whole wheat and decrease the amount of all-purpose flour.
- If you have non-stick cooking spray, you can use this to grease the pan instead of the butter.
- For additional muffins recipes, try our Very Blueberry Buttermilk Muffins or our Harvest Muffins. If you’re looking a savory muffin recipe instead, our Collard Green Cornbread Muffins are sure to satisfy your craving!
Recipe source: USDA MyPlate