Oatmeal Raisin Muffins

<< My search for the best recipe to make Oatmeal Raisin Muffins is over - I think that the 'Oatmeal Muffins' recipe from Epicurious dating back to the 1940's cannot be beat. The muffins are easy to prepare - I made a few changes to the original recipe adding margarine instead of butter and a teaspoon of vanilla. You can prepare the whole recipe by hand using a sturdy spatula or large spoon.

Ingredients for Oatmeal Raisin Muffins:

• 1 cup rolled oats (you can use Quaker 'Minute' Oats but not Instant)
• 1 cup buttermilk (or plain yogurt or sour milk*)
• 1 large egg, beaten lightly
• 1 tsp. vanilla extract
• 1/2 cup brown sugar, packed firmly
• 1 stick (1/2 cup) butter, melted and cooled (and/or margarine)
• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup dried currants, or raisins (you may plump them by letting them stand in hot water)
• Optional: 1-2 tbsp. maple syrup

In a large bowl, combine oats and buttermilk. The original recipe suggests that you let the mixture stand for one hour - I find that 15-20 minutes is enough with regular oats, a couple of minutes only are needed for 'Minute' oats.

If you are using butter, melt it and let it cool down. I prefer to use margarine (room temperature) in this recipe with a tablespoon of melted butter mixed in for added flavor.

Add egg, vanilla, sugar and butter (or margarine) to oat mixture, stirring until just combined.

In another bowl, sift together flour, salt, baking powder and baking soda. Add to oat mixture. Stir until just combined and fold in currants or raisins.

Spoon batter into prepared muffin tins until 3/4 full. Bake in middle of oven until golden brown and a tester comes out clean, about 20 minutes.

*For sour milk, add 1 tbsp. vinegar or lemon juice plus enough milk to make 1 cup. Let it stand for a few minutes.

Makes 12 oatmeal raisin muffins.

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