Name: Buttermilk-Oatmeal-Raisin Muffins recipe
Ingredients: 1 cup buttermilk;1 cup rolled oats;½ cup raisins;1 cup whole wheat flour;1 teaspoon baking powder;½ teaspoon baking soda;¼ teaspoon salt;3 tablespoons wheat germ;⅓ cup butter;¼ cup packed light brown sugar;1 tablespoon honey;1 egg

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Ingredients

1 cup buttermilk 1 cup rolled oats ½ cup raisins 1 cup whole wheat flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 3 tablespoons wheat germ ⅓ cup butter ¼ cup packed light brown sugar 1 tablespoon honey 1 egg

Nutrition Info

166.2 calories carbohydrate: 24.6 g cholesterol: 29.9 mg fat: 6.5 g fiber: 2.4 g protein: 4.1 g saturatedFat: 3.6 g servingSize: - sodium: 208.2 mg sugar: 10.6 g transFat: : - unsaturatedFat: : -

Directions

Combine buttermilk, rolled oats, and raisins in a bowl. Cover and refrigerate 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a 12-cup muffin tin.
Remove buttermilk mixture from the refrigerator. Mix flour, baking powder, baking soda, salt, and wheat germ together in a bowl.
Beat butter and brown sugar together in a large mixing bowl until light. Add honey and egg and mix well.
Add flour mixture and buttermilk mixture in alternating batches to the mixing bowl with the butter mixture, stir until batter is evenly moistened.
Divide batter evenly into the prepared muffin tin.
Bake in the preheated oven until set and golden brown, 22 to 28 minutes.

Recipe Yield

1 dozen

Recipe Note

This low-sugar, flavorful muffin recipe is from my friend Lee in Vermont. Start the muffin preparation the night before you plan to bake them.

Alternatives to this recipe

Buttermilk-Oatmeal-Raisin Muffins