Saturday, January 12, 2008
Oatmeal Raisin (Currant) Muffins
I made these muffins the same night I made the Snickerdoodle muffins because I wanted to have enough to share with everybody. These are good muffins, no question about it, but they weren't even in the same league as the Snickerdoodle muffins which were very soft and cake-like. Instead, these were heartier in an oatmeal sort of way, yet still moist and yummy.
The spice was nice and light, with a wonderful crunch from the walnuts, and a nice chew from the currants that I used. (yes, the recipe called for raisins, but I only had currents... close enough...) With the oatmeal in the recipe I felt like it was a bit of a healthier snack than most, and in fact, I actually ate one of these muffins for my breakfast Friday morning which is very unusual for me -- normally I take one or two small bites of my baking and leave it at that since most of what I make includes hundreds and hundreds of calories.
Good, moist muffins, definitely worth repeating.
1 1/4 cups all purpose flour
1 1/4 cups old fashioned oats
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
2 large eggs
3/4 cups lightly packed dark brown sugar
1 cup buttermilk
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup dark raisins
1/2 cup chopped, toasted walnuts
Preheat oven to 371. Spray a standard, 12-cup muffin pan with cooking spray.
Combine the flour, 3/4 cup of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg and allspice in the bowl of a food processor fitted with the steel blade. Pulse 10 times. Empty into a large bowl and add 1/2 cup oats. Make a well in the center.
In a medium bowl, whisk the eggs and brown sugar, then add the buttermilk, oil, and vanilla and pour the mixture into the well. Using an oversize spatula, incorporate the mixtures by pushing them from the side of the bowl toward the center. Fold in the raisins and nuts. Let stand for 5 minutes.
Portion the batter into the prepared pan using a 1/4 cup scoop. The batter should be filled to slightly below the top of the cups. Bake for 23 to 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. Remove from the oven and place on a rack to cool.