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OATMEAL RAISIN MUFFINS
1
/2 cup whole wheat flour
3
/4 cup white flour
3
/4 cups old fashioned oats (oatmeal)
1
/4 cup brown sugar, firmly packed
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg
1 teaspoon vanilla
1
/4 cup oil
1 cup raisins
Spray a 12-cup muffin pan with
cooking oil spray or line with cupcake
liners. In a large mixing bowl, combine
dry ingredients. In another bowl
combine, buttermilk, egg, vanilla, and
oil. Slowly stir into the dry ingredients
just until combined. Stir in the raisings.
Fill the muffin cups to within
1
/2 inch of
the top. Place the muffin pan on the
OVEN RACK in the lowest position with
rack facing up. Set the oven to 400˚F.
Bake for 18-22 minutes or until a tooth-
pick inserted in the center comes out
clean.
Makes 12 muffins
BLUEBERRY CORN MUFFINS
1 cup yellow cornmeal
1 cup flour
1
/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1
/3 cup vegetable oil
3
/4 cup milk
1 egg
1
/2 cup fresh or frozen blueberries,
unthawed
Spray a 12-cup muffin pan with
cooking oil spray or line with cupcake
liners. In a large mixing bowl, combine
dry ingredients. In another bowl
combine oil, milk, and egg. Slowly stir
into the dry ingredients just until
combined. Gently fold in the
blueberries. Fill the muffin cups to
within
1
/2 inch of the top. Place the
muffin pan on the OVEN RACK in the
lowest position with rack facing up. Set
the oven to 400˚F. Bake for 18-20 min-
utes or until a toothpick inserted in the
center comes out clean.
Makes 12 muffins.
Recipes
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 19