Oat and Raisin Muffins Recipe


I have to admit, this is one of the only pictures I took of the muffins, but all for good reasons – I got carried away and ate a few, then I brought them into work and they disappeared pretty quickly. The perfect breakfast muffins and full of fibre (digestive health and all that)!


  • 80g rolled oats (I used the thick ones, but normal oats work too)
  • 250ml buttermilk
  • 120g unsalted butter (softened, 10 or 15 seconds in the microwave)
  • 100g soft dark brown sugar
  • 110g plain flour
  • 1 tsp baking powder
  • 1 egg
  • 1/2 tsp bicarbonate of soda
  • 35g raisins


  1. Combine the oats and buttermilk in a big bowl (cover all the oats) and leave to soak for about an hour.
  2. Using an electric whisk, cream the butter and sugar so it’s light and fluffy. Beat in the egg.
  3. Sift the flour, baking powder and bicarbonate of soda. Lightly stir into the mixture – it should stay lumpy.
  4. Fold in the raisins, again don’t over mix.
  5. Fill two thirds of the muffins cases with the mixture. Bake at 200°c (180 fan) for 20 – 25 mins.

Tip: Serve with a big spoon of Greek yoghurt, or if you have a sweet tooth like me, drizzle on some honey.


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