Caramelized Oatmeal Raisin Muffins Recipe

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Most Helpful Positive Review

Nov 09, 2004

This was a very good recipe. It reminded me somewhat of the allbran muffin recipe. Not too sweet. These are muffins with substance, oats and raisins, yum! I did double the cinnamon and allspice because I love those spices. I only cooked mine for twenty minutes and they came out perfect. I will make these again!

—GINHUNTER

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Most Helpful Critical Review

Sep 06, 2006

I really liked the idea of caramelizing the oats before adding them to the mix, but this recipe just didn't do it for me. They came out really dry and without as much flavor as I expected, even though I doubled the spices. They were edible warm and covered with apple butter, but it's going to take us a while to get rid of them all.

—FRAMBUESA

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12 Ratings

Mar 01, 2008

Since my husband is a diabetic, I used Splenda Brown Sugar replacing the sugar according to Splenda directions. I used 2 TBS of wheat germ and skim milk to cut down on the fat a little. This is a knock-your-socks-off recipe!

—Nick's Nana

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Dec 22, 2006

with two 2/3 cup more flour, they become fluffy and more muffiney. the basic recipe is good, but comes out looking like flan, very jelly like.

—mariel

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Nov 05, 2003

Good flavor, slightly chewy, loaded with raisins. I doubled the amount of wheat germ and used skim milk in place of evaporated. Family loved them! Will definitely make again.

—RENEE STUART

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Nov 08, 2010

I own a bed and breakfast and these muffins passed the test of my picky guests. As a note, bake the muffins the night before, after cooling, wrap in plastic, or just cover with a plastic bag. The next morning they will be very moist almost like a cake. At that time, warm up and serve with butter. Yum, muffins they keep me in business.

—tubacinn

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Mar 06, 2006

I love the carmelized idea. These muffins were tastey with a nicely puffed and toasted top. I also substituted soy milk. They were however a tad on the dry side and I wanted them a little sweeter. Batch #2: I added 1/2 cup of sour cream and they came out a bit more moist. I also added an extra tablespoon of brown sugar. This recipe makes a great base for adding variety like bananna.

—Caseyspunk

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Apr 18, 2005

I really liked this! I put in one apple, cored and sliced. I just made sure I coated the apple with flour. I also ended up using 3 packages of instant oatmeal (I realized too late it was all I had) It turned out dense and very sweet. Oh, I also used 1 cup of vanilla soy milk instead of evaporated. Perfect for the breakfast on the go!

—Sue

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Nutrition

Calories
256 kcal
13%

Carbohydrates
46.2 g
15%

Cholesterol
34 mg
11%

Fat
6.6 g
10%

Fiber
1.9 g
8%

Protein
5.2 g
10%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramelized Oatmeal Raisin Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 256
** Calories from Fat: 59

% Daily Value *
** Total Fat 6.6g 10 %
** Saturated Fat 3.6g 18 %
** Cholesterol 34mg 11 %
** Sodium 181mg 7 %
** Potassium 270mg 8 %
** Total Carbohydrates 46.2g 15 %
** Dietary Fiber 1.9g 8 %
** Protein 5.2g 10 %
** Sugars 25g
** Vitamin A 4 %
** Vitamin C 1 %
** Calcium 19 %
** Iron 17 %
** Thiamin 23 %
** Niacin 19 %
** Vitamin B6 5 %
** Magnesium 10 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.