Search thousands of recipes reviewed by home cooks like you.

Caramelized Oatmeal Raisin Muffins

Caramelized Oatmeal Raisin Muffins

  • Prep

  • Cook

  • Ready In

Chantal Pare

Why can't oatmeal muffins taste more like oatmeal cookies? These do! The trick is to first caramelize the oatmeal. Enjoy the nice, deep oatmeal flavor.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  2. Heat butter in a skillet over medium heat. Cook 2/3 cup oats, 1/3 cup brown sugar, cinnamon and allspice until golden brown. Stir in 2/3 cup water and remaining 1/3 cup brown sugar. Cook until slightly thickened. Remove from heat and allow to cool.
  3. In a large bowl, combine flour, 1/3 cup uncooked oats, baking powder and wheat germ. Whisk together egg and evaporated milk. Make a well in the center of flour mixture, and pour in egg mixture and cooked oatmeal. Mix just until combined. Dredge raisins in 1 tablespoon flour, then fold into batter. Spoon into muffin cups.
  4. Bake in preheated oven for 25 to 30 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

GINHUNTER
10
11/9/2004

This was a very good recipe. It reminded me somewhat of the allbran muffin recipe. Not too sweet. These are muffins with substance, oats and raisins, yum! I did double the cinnamon and allspice because I love those spices. I only cooked mine for twenty minutes and they came out perfect. I will make these again!

Nick's Nana
9
3/1/2008

Since my husband is a diabetic, I used Splenda Brown Sugar replacing the sugar according to Splenda directions. I used 2 TBS of wheat germ and skim milk to cut down on the fat a little. This is a knock-your-socks-off recipe!

FRAMBUESA
8
9/6/2006

I really liked the idea of caramelizing the oats before adding them to the mix, but this recipe just didn't do it for me. They came out really dry and without as much flavor as I expected, even though I doubled the spices. They were edible warm and covered with apple butter, but it's going to take us a while to get rid of them all.