Oatmeal Raisin Almond Muffins

A muffin…cookie…thing.

I adapted this “muffin” recipe from this oatmeal cookie recipe. It doesn’t have any butter, but you can’t REALLY call them healthy. Though you can kind of pretend they’re like granola bars, which is precisely what I made these for.

Oatmeal Raisin Almond Muffins

“Small-Bowl” Ingredients:

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

2 tsps salt

2 tsps baking soda

2 tsps cinnamon

2 tsps ground ginger

“Large-Bowl” Ingredients:

1 1/4 cups skim milk

1 cup canola oil

3/4 cup granulated white sugar

1 cup brown sugar

4 cups quick oats

2 eggs

2 tsps vanilla

1 cup raisins

1/2 cup sliced almonds

1. Preheat the oven to 350 degrees.

2. Mix the ingredients in their respective bowls. This makes a LOT of batter, so I generally cut it in half (though that leads to odd measurements, such as 5/8 cup, etc.).

3. Mix the small bowl ingredients into the large bowl ingredients bit by bit, mixing thoroughly.

4. Line two muffin tins with paper liners. Fill them just about up to the rim of the paper cups.

5. Bake for 15-20 minutes or until a knife inserted into the middle comes out clean.

I imagine these would be tasty with cream cheese frosting. But hopefully they’ll also be tasty on top of Katahdin.

Or eat it fresh out of the oven with a little pat of butter…mmm!


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