Oatmeal Raisin Muffins

Oatmeal Raisin Muffins are great for a wholesome snack or breakfast on-the-go.

Ingredients:

3/4 cup raisins

2 cups water

1 1/2 cups rolled oats (quick or old fashioned, uncooked)

1 cup whole wheat pastry flour (or all-purpose flour)

3/4 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/4 cup oil

1 teaspoon vanilla

Streusel topping (optional)

1/3 cup rolled oats (quick or old fashioned, uncooked)

1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

2 tablespoons margarine or butter, chilled and cut into pieces

Instructions:

Preheat oven to 350°F.

In a saucepan, boil raisins in the water for 5 minutes. The raisins will plump up absorbing 1/2 if the water. Reserve 1 cup of liquid for batter.

Spray a 12-cup standard muffin tin with cooking spray (or line with paper liners).

For streusel, in small bowl, combine oats, flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, cinnamon and salt.

In a separate bowl, whisk together egg, reserved raisin liquid, oil, and vanilla.

Add egg mixture to oat mixture, folding until just combined.

Gently fold in raisins.

Divide batter into prepared muffin tin.

Sprinkle with reserved streusel, patting gently.

Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Remove to a wire rack to cool completely.