Oatmeal Raisin Muffins

These hearty and not-too-sweet muffins are perfect for a breakfast on the go, and reminded me of eating a healthy bowl of oatmeal, except I've never done that while driving...

In a small bowl, cover the oatmeal with the buttermilk and let it sit for a few minutes.



In a mixing bowl, combine the egg, brown sugar and oil



then stir in the oat mixture.



Stir in the flour,



baking powder, baking soda, salt, cinnamon and cloves,



just until moistened. Fold in the raisins.



Fill paper lined muffin cups



and bake for 15-18 minutes until a toothpick comes out clean. Cool completely on a wire rack. These muffins freeze nicely - just cool completely and toss into a zip top freezer bag.

One year ago: Black Bottom Banana Cream Pie
Two years ago: Stromboli, Blueberry Pound Cake

Find more great ideas at Mouthwatering Monday, Mangia Monday, Muffin Monday, Make a Food "e" Friend, Tempt my Tummy Tuesday, Delectable Tuesday, Tuesday at the Table, Tasty Tuesday (#1), Tasty Tuesday (#2), Let's Do Brunch.

Oatmeal Raisin Muffins

1 cup oatmeal
1 1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup brown sugar
1/3 cup oil
1 3/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/2 cup raisins

In a small bowl, combine the oats and buttermilk. Let sit for a few minutes. In a mixing bowl, combine the egg, brown sugar and oil; stir in oat mixture. Combine the dry ingredients and stir into the batter just until moistened. Fold in the raisins.

Fill paper lined muffin cups 3/4 full and bake at 400 for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rack. Makes one dozen.