Oatmeal Raisin Muffins
Minutes Prep time: 10
Minutes Total time: 20
Servings: 12
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 20
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup lowfat buttermilk
4 tablespoons Fleischmann's® Original-stick, melted
1 egg
1 cup golden raisins
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 71 mg | 7% |
Carbohydrate | 33 g | 11% |
Cholesterol | 16 mg | 5% |
Total Fat | 4 g | 7% |
Iron | 1 mg | 6% |
Calories | 182 kcal | 9% |
Sodium | 321 mg | 13% |
Protein | 4 g | 7% |
Saturated Fat | 1 g | 6% |
Sugars | 19 g | 2% |
Vitamin C | 1 mg | 1% |
Preheat oven to 425ºF. Spray 12-cup regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt in large bowl.
Stir together buttermilk, melted Fleischmann's and egg in small bowl. Pour milk mixture into center of dry ingredients; stir mixture using a rubber spatula until just blended. Do NOT overmix. Fold in raisins.
Fill each prepared muffin cup about 2/3 full. Bake 12 to 14 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin pans and cool on racks completely.
Oatmeal Raisin Muffins