Oatmeal Raisin Muffins

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Happy New Year! Did you have a fun time ringing in 2012? I went to San Francisco with a group of friends and we had a great time dancing in the new year.

Now it’s time for resolutions, which often includes healthy lifestyle choices like eating better and exercising. For that reason, I’m taking this and next week off from posting decadent desserts. I can’t promise I’ll keep it up though – last month I made cupcakes, macarons and whoopie pies that I haven’t had a chance to share yet. Plus, I have my eye on some more desserts I want to make. So make sure you keep up with that exercise resolution! Next week I’ll be sharing a great way for you to exercise at home, including a giveaway to try it for free, so be sure to check back on Tuesday.

A couple of weeks ago I tried out this healthy oatmeal raisin muffin recipe. It’s full of whole grains and not too much sugar – as healthy as baked goods can get (and still taste good). You can try substituting the oil with applesauce if you want to reduce the fat, but I haven’t tried that yet so I can’t tell you how it will turn out. As written below, the muffins came out moist and full of plump, sweet raisins.

Are you making any New Year’s resolutions this year?

Recipe:

Oatmeal Raisin Muffins

Adapted from Food.com, Originally printed in Pillsbury cookbook

Makes 12 muffins

  • 1 1/4 cups whole wheat flour
  • 1 1/2 cups quick-cooking rolled oats
  • 1/3 cup firmly packed brown sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/4 cup milk
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup raisins
Preheat oven to 400°F. Line a muffin tin with paper or foil liners (or grease).
Combine whole wheat flour, oats, brown sugar, baking soda, cinnamon, nutmeg and salt in a large bowl.
In a separate bowl, combine water, milk, oil and egg. Add these wet ingredients to the dry ingredients. Mix until everything is just combined, then stir in raisins. Pour batter into prepared muffin tin, filling each cup around 2/3 full. Bake for 18-20 minutes (until a tester comes out clean).
14 Responses to “Oatmeal Raisin Muffins”
  1. Heidi @ Food Doodles writes:

    These look great – I love muffins like these :)

  2. Karen writes:

    I copied this recipe and we will have this tomorrow morning for breakfast instead of cooked oatmeal… thanks.

  3. Brianna Wachter writes:

    These look great! And perfect for all those healthy eating resolutions. :)

  4. Stephanie writes:

    @Heidi – thanks! Healthy but delicious :)

  5. Stephanie writes:

    @Karen – that’s great! Enjoy :)

  6. Stephanie writes:

    @Brianna – definitely! Healthy but still tasty.

  7. em@simplypresents writes:

    Could you substitute applesauce for the oil? And if so, how much applesauce? Thanks, these look great!

  8. Stephanie writes:

    @em – yes, use the same amount of applesauce as you would oil.

  9. Shelley writes:

    Wow. This recipe is stolen from a Pillsbury cookbook.

  10. Stephanie writes:

    @Shelley – Wow, you’re right. I got the recipe from Food.com, and didn’t realize they took it from a Pillsbury cookbook. I usually adapt recipes or re-write them in my own words and give credit to the original author (e.g., this one should have said “Adapted from Food.com”) but somehow I missed that on this post. I will edit it now to reflect that. Thanks for keeping me honest!

  11. Aria writes:

    THE BATTER IS SO GOOD.

  12. Stephanie writes:

    @Aria – so happy to hear it! I hope the baked muffins were just as good too! :)

  13. Tori writes:

    These didn’t turn out great for me :( I found them to be lacking in sweetness (which I guess is to be expected if I’m aiming for healthy with just 1/3 cup sugar?) and a little dry, although I’m often guilty of overmixing and I can attribute the dryness to that, I think. I do find these fantastically filling though and the bones for greatness are all there, so I think I’d try these again with more sugar next time.

  14. Stephanie Saunders writes:

    I’m sorry to hear that, Tori. I think adding more sugar and mixing more gently next time might work out well for you.

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