Friday, December 28, 2012

Whole Grain Raisin Muffins

Without further ado, I'd like to begin with a recipe. It's not really Winter-specific (I'm still learning about seasonal eating), but I began making these in the winter, so I feel like now is a perfect time to share them.

Whole Grain Raisin Muffins

  • 1 1/4 cup whole wheat flour
  • 2 tablespoons flax meal
  • 1 1/2 cups oats
  • 1 cup raisins
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup cream
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup hot water

Preheat oven to 375° F. Grease a 12-cup muffin tray with a small amount of olive oil.

Combine flour and dry ingredients in a large bowl. Make a well in center of the mixture, then pour in the honey, cream, oil, vanilla, and egg; stir it all together with a spoon until evenly combined. Lastly, stir in the hot water until the batter becomes creamy. Let the batter stand for 15 minutes.

Spoon the batter into the muffin tray and bake for 20 minutes, or until muffins spring back when touched lightly in the center. Remove the muffins immediately after baking and place them on a wire rack to cool.

Yields 12 delicious, lightly-sweet muffins. I like to freeze what doesn't get eaten right away for a quick breakfast or snack.

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