So, we got into a baking mood again on Sunday night — partly because we realised there was no breakfast on Monday morning. I adapted this Raisin Oatmeal Muffin recipe from The Kitchn, which is always inspiring.
I replicate the recipe here, together with my notes:
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats
1/2 cup raisins
1/4 cup olive oil
1 egg, beaten
1 cup milk
2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon olive oil
1. Heat the oven to 425°F.
2. Grease a muffin pan, or line the wells with paper muffin cups.
3. Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.
4. Whisk the olive oil with the egg and milk.
5. Stir the liquid into the dry ingredients just until combined.
6. Fill the prepared muffin cups 2/3 full with the batter.
7. Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly.
8. Sprinkle evenly over the muffin batter.
9. Bake for 15 minutes.
10. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled.
I used this recipe for baby muffins (about 1″ tall) instead of the big, giant ones. I got about 35 from this recipe — which was just too much for me since no one at home really enjoys eating pastries. The cinnamon topping made the muffin really fun to eat, so I’m glad I wasn’t lazy with that. I tried substituting butter for sugar, but found that the crumble wasn’t as fine as I would have liked it to be. Olive oil worked out much better — it produced smaller crumbles, which were just nice for the baby muffins.
These turned out to be really chewy! It was the oats, I think.