Breakfast Muffins

Photo: flickr user Gudlyf

Ingredients

1 cup seedless raisins

2/3 cup boiling water

1 3/4 cups all-purpose flour

1 1/4 cups old-fashioned rolled oats

1/4 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 1/4 teaspoons salt

2 eggs

1 cup lowfat buttermilk

3/4 cup dark brown sugar packed

3 tablespoons unsalted butter melted

Preparation

1. Preheat the oven to 375 F; spray an 18-cup muffin tin with nonstick cooking spray. In a small bowl, combine the raisins and boiling water.

2. In a medium bowl, whisk the flour, oats, sugar, baking powder, cinnamon and salt. In a large bowl, whisk the eggs until frothy; whisk in the buttermilk, brown sugar and butter. Stir in the raisins and their soaking liquid. Add the flour mixture and stir just to blend (do not overmix).

3. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted in the center of a muffin comes out clean, 20-22 minutes. Remove from the pan and cool on wire racks.

Makes 18 servings.