Oatmeal Raisin Spice Muffins

This is the recipe I made yesterday...the pictures are in the previous post. I got this recipe from a magazine 20 years ago (sorry, don't know which one) and we just love it! Just a note, I used lemon yogurt instead of buttermilk, left out the raisins (I improvise a lot when I cook and bake...and it usually turns out great) and the muffins are fantastic.

Oatmeal Raisin Spice Muffins

1 1/2 c. AP flour
3/4 c. sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground nutmeg
3/4 c. raisins
2 eggs
1 1/2 c. buttermilk
1 c. regular oats
1/3 c. butter, melted

Preheat oven to 400* Combine dry ingredients into a large bowl. In another bowl, combine eggs, buttermilk and oats until well blended. Let stand 5 minutes. Add egg mixture along with melted butter to flour mixture and stir until just blended.

Turn into 12 greased muffin pan cups (or use silicon muffin cups...see previous post...they don't need to be greased by the way). Sprinkle with additional rolled oats if desired. Bake 16 to 20 minutes or until a wooden pick inserted in the center comes out clean. Makes 12 muffins. 170 calories.

Food Storage note: This is a great recipe to use your food storage with. You can use powdered buttermilk (just add the correct amount of water) and powdered eggs for that matter. Just remember, that the oats must "sit" in the eggs and buttermilk where they become moist...this is what makes these muffins so delicious. Let me know how how you like the recipe!