Dolce Mangia
Sweet Eats
Oatmeal Raisin Muffins
3 3/4 c old-fashioned rolled oats
2 1/2 c all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1 t salt
2/3 c oat bran
2 t ground cinnamon
1 1/2 c (3 sticks) unsalted butter, softened
1 c granulated sugar
1 c packed light-brown sugar
4 large eggs
2 t pure vanilla extract
1 c sour cream
1 1/2 c raisins
1 c sweetened flaked coconut

Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins and coconut with a rubber spatula.

Spoon batter into each prepared muffin cup and bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Time: 1 hour   Makes: 30

These freeze well, making them an execllent choice for unexpected guests or mornings when you are running late. This is an adapted Martha Stewart recipe.

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