Sunday morning breakfast

As I have shared before, we typically have a special breakfast for Sunday.  This morning it was homemade oatmeal raisin muffins.  They were yummy, although to me they tasted a little too much of baking powder so I will post the fixed recipe below. The kids loved them and so did J.  I double the recipe because 12 muffins isn't quite enough for a little girl, a preteen boy going through a growth spurt, and a manlet going through puberty   I swear at about 10 years old you can't keep boys fed.  They will eat you out of house and home, not to mention the garden. But all is good.  I am also posting how to make the mix up for storage.

Quick and Homey Oatmeal Raisin Muffins
Makes 24 muffins

2 cup all-purpose flour
1/2 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon cinnamon
2 cup old-fashioned oats
1 1/2 cup raisins
1/2 cup olive oil
2 egg, beaten
2 cup milk

Cinnamon Topping
3 tablespoons brown sugar
3 tablespoons flour
1 tablespoon cinnamon
2 tablespoon olive oil

Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.

Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.

In a large measuring cup, whisk the olive oil with the egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.

Mix all the ingredients for the cinnamon topping together in a small bowl until crumbly. Sprinkle evenly over the muffin batter.

Bake for 15 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container.

To make for storage:

Quick and Homey Oatmeal Raisin Muffins
Makes 24 muffins

2 cup all-purpose flour
1/2 cup brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon cinnamon
2 cup old-fashioned oats
1 1/2 cup raisins

Store in an Airtight bottle or jar with an oxygen absorber

To make:

1/2 cup olive oil

2 egg, beaten

2 cup milk

Heat the oven to 425°F. Grease a muffin pan, or line the wells with paper muffin cups.

Mix the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Stir in the oats and raisins.

In a large measuring cup, whisk the olive oil with the egg and milk. Stir the liquid into the dry ingredients just until combined. Fill the prepared muffin cups 2/3 full with the batter.

Bake for 15 minutes. Remove from the oven and let cool in the pan on a rack until they are cool enough to be handled. Remove from the pan and eat while warm, or let cool completely and then store in an airtight container

Happy, Happy, Happy