Oatmeal Raisin Breakfast Muffins
|Raisins||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||3 Teaspoon|
|Rolled oats||1 Cup (16 tbs)|
In In a small bowl, toss together raisins and 1/4 cup (50 mL) flour.
In a large bowl, cream together butter and sugar.
Add eggs one at a time, beating after each addition.
In another bowl, combine 3/4 cup (1 75 mL) flour, baking powder and salt.
Pour into wet ingredients.
Add oats, stirring just until blended.
Fold in dredged raisins.
Spoon batter into prepared muffin tin, dividing evenly.
Bake in preheated oven (400F) for 20 to 25 minutes.
HINT: In baking only, you can use 1 cup (250 mL) shortening plus 1/2 tsp (2 mL) salt to replace 1 cup (250 mL) butter.