Oatmeal muffins make a wonderful breakfast treat or can be enjoyed any time of day. These oatmeal muffins are ‘spiced’ up with nuts, white chocolate, raisins and baking spices.
This title is a whole mouthful, but it definitely describes these muffins.
In the weeks leading up to our year-long traveling trip to Thailand and Southeast Asia, I was constantly looking for recipes to use up most of the staple foods in our pantry.
These muffins are the result of a whole wheat oatmeal muffin recipe I came across and modified to make it more interesting and to include more items from my pantry.
This recipe is very simple to modify to your taste and content of what you happen to have in your pantry.
If you decide to use this specific recipe or your experiment with random ingredients from your pantry please share your thoughts and results!
Oatmeal Raisin Muffins Recipe
Oatmeal muffins make a wonderful breakfast treat or can be enjoyed any time of day. These oatmeal muffins are 'spiced' up with nuts, white chocolate, raisins and baking spices.
- 1/2 c. sugar
- 3/4 c. almond milk
- 1/3 c. vegetable oil
- 1 egg
- 1 1/2 c. whole wheat flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 c. oats
- 1/4 c. ground nuts I used hazelnut and almond
- 1/2 c. any combination of nuts dried fruit or chocolate chips
- I used:
- 1/8 c. chopped walnuts
- 1/8 c. sunflowers seeds
- 1/8 c. raisins
- 1/8 c. white chocolate chunks
- Preheat oven to 400F. Combine sugar, milk, oil, and egg in a large bowl. In another bowl sift together flour, baking powder, salt, cinnamon, and nutmeg. Stir flour mixture into wet ingredients only until just combined. Add oats, ground nuts, and fruit/nut/chocolate mix and combine.
- Line or grease a muffin pan and fill cavities half full with the batter. Bake for 15-20 minutes.
I very much enjoyed these muffins warmed for breakfast with a little butter.