Oatmeal Raisin Muffins
2½ c old-fashioned oats (1½ c ground, 1c whole)
- 2 T old-fashioned oats for muffin tops
- 1 c applesauce
- 2 large eggs, lightly beaten
⅓ c honey
- ¾ c milk
- 1 t vanilla extract
2 t baking powder
- ½ t baking soda
- ½ t salt
- 1 t cinnamon, ground
- ½ t nutmeg, ground
- ½ c raisins
Preheat oven to 325°F. Place oats on a baking sheet and toast until lightly browned, stirring once (about 3 to 5 minutes). Let cool to room temperature.
Divide oats into 1½c (ground), 1c (whole) and 2T (whole). Preheat oven up to 350°F.
Place 1½c ground oats in a food processor or blender and blend/pulse until a rough, flour-like consistency is reached.
- Add applesauce, eggs, honey, milk, and vanilla. Mix to combine.
Add remaining dry ingredients (including the ground oats and 1c whole oats) to wet ingredients and mix until just combined. Allow to sit for 10 min. to soak the oats.
Fold in raisins. Fill Silicon Cupcake Liners with batter and sprinkle muffin tops with the 2T of reserved whole oats. Press lightly to make sure oats stick.
Bake for about 15-18 minutes (with a baking tray underneath, in the Silicone Baking Pan, or without a tray). When done, toothpick inserted in center of muffin will come out clean.