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Oatmeal Delight Muffins
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Description
These hearty muffins full of oats, raisins, walnuts and coconut are great for cold weather. The batter can be made ahead and kept in the fridge for fresh muffins in minutes.
Ingredients
- 1-½ cup Boiling Water
- 1-½ cup Oatmeal
- ¾ cups Margarine, Softened
- ¾ cups Sugar
- 1-¼ cup Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 2 cups Flour
- 1-½ teaspoon Cinnamon
- ¼ teaspoons Ground Nutmeg
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ cups Chopped Walnuts
- ½ cups Raisins
- ½ cups Shredded Coconut
Preparation
Preheat oven to 400ºF. Combine boiling water and oats, cover and set aside. Cream margarine and sugars, add eggs and vanilla. Add dry ingredients and mix well. Stir in nuts, raisins and coconut, then softened oatmeal. Scoop into paper-lined or sprayed muffin tins. Bake for 25 to 30 minutes or until done. Makes 21 muffins.
NOTES: An ice cream scoop works well to portion out muffin batter. You can mix a larger batch of this muffin batter and store it in the refrigerator for up to 2 weeks and bake off fresh muffins whenever you want them.
You can also use 2 cups of leftover, cooked oatmeal instead of softening oats in boiling water.
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2 Comments
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Jenna on 10.7.2009
I subbed in some applesauce for the butter and decreased a bit of the brown sugar, but they still turned out great. This is a nice recipe for fall mornings. Yum.
handmadetherapy on 9.23.2009
I definately enjoyed these muffins although I found them to be a bit too sweet and I had cut back on the amount of brown sugar in them already. I also used butter instead of margarine and omitted the coconut simply because I forgot to add it.
Good muffins though, and the kids love them!