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I buy my oatmeal in bulk food stores, because I can get the large amounts that I need to feed our family. This is a good recipe to use up some of the excess oats. This muffin would taste good even using other things besides raisins. For example, one could add 1/2 cup well-drained pineapple, shredded carrots, or chopped apples instead. Nuts could also be added.
Makes 12 muffins


    • 1 cup all-purpose flour
    • 1/4 cup sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup quick-cooking rolled oats
    • 1/2 cup chopped raisins
    • 1 large egg, beaten lightly
    • 3/4 cup milk
    • 1 teaspoon vanilla extract
    • 3 tablespoons vegetable oil


    • 2 tablespoons sugar
    • 2 teaspoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon margarine, melted


Preheat the oven to 375°F. Grease 12 muffin cups or line with paper baiting cups. Set aside.

Sift the flour, sugar, cinnamon, baking powder, and salt into a large bowl. Stir in the oatmeal and raisins.

In another bowl, combine the beaten egg, milk, vanilla, and oil. Add this gently to the flour mixture, stirring just until moistened.

Spoon the batter into the prepared muffin cups, filling each two-thirds full.

To make the topping:
Combine the topping ingredients in a small bowl and sprinkle evenly over the muffin batter in the cups.

Bake until a toothpick inserted in the muffin centers comes out clean, about 20 minutes.

Remove to a wire rack to cool.

The Amish Cook's Baking Book
Lovina Eicher and Kevin Williams


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