I forgot the muffins!

I almost forgot about the muffins I made for work Saturday! In my hast to get out the door, I failed to take a picture of them, so no pic. I modified a recipe from the King Arthur Flour Baker's Companion for Oatmeal Muffins. I subbed KA white whole wheat flour for the AP flour. They are not very sweet and with the oats, whole wheat flour, and raisins, a healthy alternative to traditional sugary muffins.

Oatmeal Muffins
adapted from King Arthur Flour Baker's Companion

Ingredients:
1 cup quick cooking rolled oats
2 cups buttermilk
1/2 cup brown sugar
4 tablespoon melted butter
1 egg
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups KA white whole wheat flour
1 cup golden raisins

Directions:
1. Combine the oats and buttermilk in a large bowl. Cover and refrigerate overnight.

2. Preheat oven to 425 F. Add the brown sugar, butter, egg, baking powder, baking soda, and salt to the buttermilk/oat mixture. Gently stir in the flour and raisins. Fill 12 greased muffins cups to the rim and bake for 20 minutes, or until the tops are golden and a cake tester inserted in the center comes out clean. Let cool in the muffin pan for 5 minutes, then remove and cool completely.

I leave you with my WCB entry. A pic of Angus looking out at the world with anticipation. Check out the others at EatStuff.