Oat raisin vanilla muffins

Soft oatmeal raisin muffins, lifted with a touch of vanilla and cinnamon.

A simple batter, a tender crumb and just enough raisins for an easy breakfast or afternoon snack.

Ingredients

Base

  • 140 g whole wheat flour
  • 120 g rolled oats
  • 75 g light brown sugar
  • 2 tsp baking powder
  • 1 egg
  • 18 cl milk
  • 6 cl neutral oil
  • 90 g raisins
  • 1 Bourbon vanilla bean
  • 0.5 tsp Madagascar cinnamon

Finishing

  • 1 tbsp Bourbon vanilla sugar

Method

  1. Combine dry and wet separately (5 min)
    Mix flour, oats, sugar, baking powder and cinnamon in one bowl. Whisk egg, milk, oil and vanilla seeds in another.
  2. Bring the batter together briefly (4 min)
    Combine both mixtures without overworking, then fold in the raisins to keep a light crumb.
  3. Bake until the edges turn golden (20 min)
    Divide into buttered molds, dust lightly with vanilla sugar and bake until nicely colored.
  4. Let them settle before serving (10 min)
    Cool on a rack to keep clean edges and a soft texture.

Tasting notes

The oats provide the base, the raisins bring roundness and the vanilla keeps the aromatic line.

Mistakes to avoid

Do not overmix the batter, or the muffins will turn dense.

Storage

They keep well for 24 hours in a tin, then can be very gently reheated.

Tips

  • Oats: Oats absorb liquid quickly: do not let the batter sit too long before baking.
  • Raisins: You can plump the raisins in a little warm water for a softer texture.

Recommended Vanille Désiré products

The bean gives the signature, the cinnamon supports the oats and the vanilla sugar allows a quick finish straight out of the oven.

FAQ

Can the raisins be replaced?
Yes, with diced apple or a little pear, keeping the add-ins discreet.
Can they be made without cinnamon?
Yes, but here it helps extend the vanilla and the oats.

Sources