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My review
Caramelized Oatmeal Raisin Muffins
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."
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Ingredients
40 m servings 256 calsOriginal recipe yields 12 servings (12 muffins)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 256 calories; 6.6 g fat; 46.2 g carbohydrates; 5.2 g protein; 32 mg cholesterol; 181 mg sodium. Full nutrition
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
11/9/2004
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 ...
Most helpful critical review
9/6/2006
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 ...
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Newest
11/9/2004
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 ...
3/1/2008
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 i...
9/6/2006
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 ...
12/22/2006
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.
10/22/2003
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.
11/7/2010
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. ...
2/26/2006
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 swe...
4/18/2005
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 ...