I realised that I have not posted something food related for a while now. The last food post was in January when I made 'muah chee'! It's not that I've not been cooking or baking but the first six months of the year saw me not quite being myself (as you will read in the next couple of paragraphs). At the same time, I guess I also got lazy where taking photos were concerned.
Well, I'm now back with a lovely muffin recipe. I actually made these for one of our little big boy's classmate's mother. She had the other day given me a little gift for the impending birth of our second boy. Oops.. guess I've not officially announced that on the blog, huh?
Ok. Let's just get this out then. We are expecting our second son in less than a month now! :) I might just blog about the pregnancy soon. We are very excited!
So anyway, these muffins were made for her and I wanted something healthy since she has two small boys too.
I really liked how they turned out. Moist, crumbly and not too sweet. The rolled oats added wonderful texture and the raisins shone in the taste section. Even David ate half of a muffin! That itself is quite a breakthrough since I have not been able to get him to eat anything with oatmeal so far!
I adapted the recipe from here, replacing the chocolate chips with raisins and some of the flours. I also omitted the last step of sprinkling the tops with more sugar before baking.
Oatmeal Raisin Muffins
1/3 cup wholemeal flour
1/3 cup almond meal
1/3 cup cake flour
1 cup rolled oats
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup brown sugar
1 egg
1/4 cup (57g) butter at room temperature
1 1/2 tsp vanilla extract
1 cup milk
3/4 cup raisins
Preheat oven to 180deg C and line your muffin tray with muffin cases.
Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps.
In a large bowl, combine egg and brown sugar and whisk until smooth. Add in vanilla and butter, whisking well. Try to smooth the butter as much as possible - there may still be some small butter chunks but that is fine. Add flours, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Try not to overmix. Fold in the raisins.
Divide your mixture into the cases and bake for 15-18 minutes or until a toothpick inserted comes out clean.
Makes 12 muffins.