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Caramelized Oatmeal Raisin Muffins

SUBMITTED BY: Chantal Pare

"Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor."

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min
Original recipe yield 12 muffins

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup butter
2/3 cup rolled oats
2/3 cup brown sugar, divided
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2/3 cup water
1 1/2 cups all-purpose flour
1/3 cup rolled oats
4 teaspoons baking powder
2 teaspoons wheat germ
1 egg, lightly beaten
1 cup evaporated milk
1 1/3 cups raisins
1 tablespoon all-purpose flour

What to Drink?
	Coffee

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
Bake in preheated oven for 25 to 30 minutes.

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REVIEWS

Reviewed on Nov. 9, 2004 by GINHUNTER

This was a very good recipe. It reminded me somewhat of the allbran muffin recipe. Not too... MORE

Reviewed on Sep. 6, 2006 by FRAMBUESA

I really liked the idea of caramelizing the oats before adding them to the mix, but this... MORE

Reviewed on Dec. 22, 2006 by mariel

with two 2/3 cup more flour, they become fluffy and more muffiney. the basic recipe is good,... MORE

Reviewed on Nov. 5, 2003 by RENEE STUART

Good flavor, slightly chewy, loaded with raisins. I doubled the amount of wheat germ and used... MORE

Reviewed on Mar. 1, 2008 by Nick's Nana

Since my husband is a diabetic, I used Splenda Brown Sugar replacing the sugar according to... MORE

Reviewed on Mar. 6, 2006 by Caseyspunk

I love the carmelized idea. These muffins were tastey with a nicely puffed and toasted top. ... MORE

Reviewed on Apr. 18, 2005 by Sue

I really liked this! I put in one apple, cored and sliced. I just made sure I coated the... MORE

Reviewed on Aug. 2, 2006 by Annaid

This recipe is spectacular! Changes I made: I didn't bother coating the raisins with flour,... MORE