Buttermilk Raisin Muffins
This recipe may seem like a lot of trouble because you have to get three bowls dirty. It is worth the trouble, however. You may use your favorite granola in place of the oats, but reduce the sugar accordingly.
Ingredients
1 cup buttermilk
1 cup rolled oats (regular or quick)
1/2 cup raisins
1 cup flour (may be half whole wheat and half white)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons wheat germ
1/3 cup butter, softened
1/4 cup packed brown sugar
1 tablespoon honey
1 egg
Instructions
Preheat oven to 400 degrees. In a small bowl combine the buttermilk, oats and raisins, and let the mixture stand until the liquid is absorbed, about 1/2 hour. In another bowl, combine the flour, baking powder, baking soda, salt and wheat germ. In a large mixing bowl, beat the butter and sugar until the mixture is light. Beat in the egg and honey. In alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the dry ingredients. Divide the batter among 12 well-greased muffin cups. Bake for 25 -- 30 minutes.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.