These muffins are yet another way to make your morning oatmeal easy to eat on the go. Store them in the freezer and take one out before going to bed. Then all you have to do is remember to grab it when you head out in the morning. There’s nothing worse than being half way to work and realizing your breakfast is sitting on the kitchen counter.

Sun Oven Oatmeal Raisin Muffins


1 1/2 cups old-fashioned rolled oats

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

6 tablespoons cold, unsalted butter, cut into small pieces

2 large eggs, at room temperature

1/2 cup light brown sugar, packed

1 cup buttermilk

2 teaspoons vanilla extract

1 cup raisins


Set Sun Oven out to preheat. Spray the indentations and rims of two 6-cup muffin tins with cooking spray. Set aside.

Whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.  Cut in the butter, using a pastry cutter or two forks, until the mixture resembles a coarse meal.

In a large bowl, whisk the eggs until lightly beaten. Add the brown sugar and continue whisking until the mixture is thick and pale yellow. Whisk in the buttermilk and vanilla until smooth. Stir in the raisins, then the prepared oat mixture until moistened.

Fill the prepared tins 3/4 full. Use any leftover batter for a second baking. Using a rack to separate the two pans bake the muffins in the Sun Oven until a toothpick inserted into the center of a muffin comes out clean, 35 to 40 minutes. The bottom pan make take an additional 5 minutes. Set the pans on a wire rack to cool for 10 minutes. Remove the muffins and cool completely before storing.

Makes 12 to 18 muffins.


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