Oatmeal Raisin Muffins with Buttermilk

Ingredients

• 1 cup buttermilk
• 1 cup rolled oats
• ½ cup raisins
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoons wheat germ
• ¼ cup packed light brown sugar
• 1 tablespoon honey
• 1 egg

Step 1

Stir the buttermilk, rolled oats, and raisins in a bowl. Cover it up and pop it in the fridge for at least 8 hours, or overnight if you can. When you’re ready to bake, heat your oven to 400°F (200°C) and grease a 12-cup muffin tin well.

Step 2

Take the oat mixture out of the fridge. In another bowl, whisk together the flour, baking powder, baking soda, salt, and wheat germ. In a large bowl, cream the butter and brown sugar until it’s light and fluffy. Then add the honey and egg, mixing everything until it’s combined.

Step 3

Now, add the flour mixture and the buttermilk mixture to the butter mixture in batches, alternating between the two. Stir gently after each addition just until everything is moistened and combined—don’t overmix.

Step 4

Spoon the batter evenly into your muffin cups. Bake for about 22 to 28 minutes, or until the tops are golden and a toothpick comes out clean. Let them cool a bit before digging in.