I don’t know if I ever knew the name of these muffins, we have always called them grandma’s muffins. My grandma makes them all the time, and passes them around. These are some of the most moist muffins, and are just simple. My whole family eats oatmeal often, and I know growing up my grandma made oatmeal and still does weekly. So just a make a little extra or use up some leftovers. I am happy to share this family recipe with anyone who wants to give it a try.
Breakfast Oatmeal Muffins:
- 1 cup flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup oil
- 1/4 cup applesauce
- 2 eggs, beaten
- 1 cup leftover cooked oatmeal
- 1 cup raisins (you can substitute with dried cherries, apricots, or hazelnut as you wish)
- 1 tsp vanilla
Beat eggs in a large bowl. Add sugar, oil, vanilla and mix well.
Add oatmeal and raisins, and mix until incorporated.
Combine remaining dry ingredients in separate bowl and either sift or whisk together. Add into egg mixture and mix until combined.
Batter will be thin, this is right.
Spoon into 12 greased muffin tins, Bake 350 degrees for 15-19 minutes. Allow to cool for 5 min. before turning out onto a cooling rack.