I am partial to oatmeal, especially with raisins. It can be in any form: hot cereal, cookies, granola or bread. These muffins are now in that list, too. They made the perfect breakfast or snack or even dessert. Full of plump raisins and cinnamon, I cannot say enough good things about them. Oh! And they are good for you, too. This recipe comes from the book Prevent a Second Heart Attack. The only thing I will do next time I make them is to either reduce the sugar or substitute a different form of sweetener (like maple syrup or honey).
(from Prevent A Second Heart Attack)
1. Info for Whole Wheat Oatmeal Raisin Muffins
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Whole Wheat Oatmeal Raisin Muffins
- 4 Tbsp water
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup unsweetened applesauce
- 4 egg whites (or 2 eggs)
- 2 Tbsp flax seed oil (or other fat)
- Prepare 12 muffin cups with paper cups or vegetable spray or whatever it is that you use to grease a pan.
- Place the raisins and water in a microwavable bowl and heat for 30 seconds and then set aside to plump.
- In a medium sized bowl, combine the flours, oatmeal, sugar, powder and cinnamon.
- Make a well in the center of the dry ingredients and add the applesauce, milk, eggs, oil and raisins (with water).
- Stir until just mixed.
- Spoon batter into muffin cups.
- Bake in a preheated 375 degree oven for 20 minutes or until done.
- Cool in pan 5 minutes and then turn out onto a wire rack.