Breakfast Oatmeal Raisin Muffin Recipe (with Eggless Option)
Oatmeal Breakfast muffin recipe is simple and quick to make and wholesome to eat as well. These oatmea muffins are made with the combination of oatmeal and raisins and when combined along with yogurt makes it soft and light too. I made the same batter using muffin cups as well as a loaf pan and it turned out beautiful. Call it a bread or a muffin, this recipe is a must try!
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup brown sugar
3/4 cup old-fashioned rolled oats
1/2 cup raisins
1/2 cup olive oil or canola oil
1 large egg or Flaxmeal Egg Replacer
1 cup yogurt
Directions for Breakfast Oatmeal Raisin Muffin Recipe
To begin making the Oatmeal Raisin Muffin recipe, first preheat the oven to 180 C and line the muffin cavities with muffin liners.
In a bowl stir together the flour, baking powder, salt and cinnamon. Keep aside.
In a large bowl or bowl of the stand mixer; beat in the eggs (flaxmeal egg replacer), the sugar and oil until light and fluffy. Gradually add in the yogurt, oatmeal, raisins and then the flour mixture. Continue beating until all the ingredients are combined well. You dont have to over beat at this stage.
Spoon the oatmeal muffin batter into the lines muffin cavities. Make sure you fill the muffin cavities only half way through. Bake the Oatmeal Raisin Muffins in the preheated oven for about 10 to 15 minutes, until a tester like a knife or a toothpick inserted into the center of the cake, comes out clean.
Once baked, remove the muffins form the oven and serve the Oatmeal Raisin Muffins warm for breakfast, tea time snack or even a school lunch box.
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