Ingredients:
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons Watkins Baking Powder
1/4 teaspoon each Watkins Cinnamon and salt
1/4 cup each margarine, firmly packed brown sugar and granulated sugar
1 egg
1 cup skim milk
4 1/2 ounces uncooked quick or old-fashioned oats (about 1 1/2 cups)
3.4 cup dark raisins
Directions:
Preheat oven to 375 degrees. Line twelve 2 1/2 inch diameter muffin pan cups with paper baking cups and set aside.
In a small bowl combine flour, baking powder, cinnamon, and salt; set aside. Using an electric mixer, in mixing bowl cream margarine with sugars until light and fluffy, add egg and beat until combined. Alternately beat in flour mixture and milk, a little of each at a time, beating well after each addition. Stir in oats and raisins. Fill each baking cup with an equal amount of batter (each will be about 2/3 full). Bake for 20 to 25 minutes (until muffins are lightly browned and a toothpick, inserted in center comes out dry). Remove muffins to wire rack to cool.
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