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.
Serving size: Complete recipe
Calories 1852 Calories from Fat 599
% Daily Value*
Total Fat 68 g104.7%
Saturated Fat 35.9 g179.5%
Trans Fat 0 g
Cholesterol 559 mg186.3%
Sodium 2855.6 mg119%
Total Carbohydrates 279 g93%
Dietary Fiber 14.8 g59.3%
Sugars 130.6 g
Protein 43 g85.7%
Vitamin A 40.9% Vitamin C 3.4%
Calcium 143.8% Iron 73.4%
*Based on a 2000 Calorie diet