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Recipes for oatmeal banana raisin muffins (using mixing method)
Adapted and modified: The Malaysian Women’s Weekly Foodbook – Easy healthy meals
Makes: 12 medium muffins ( 13-14 small muffin cups)
½ cup quick cooking oats/ rolled oats (Note 1) (plus extra 1 tbsp for garnishing)
½ cup fresh milk
1 ½ cups plain flour
½ cup brown sugar
1 tsp baking powder
¼ tsp baking soda
½ cup extra light olive oil
1 medium egg (at room temperature)
½ cup black raisins (80g)
2 fully ripen and soft bananas (medium, 5-6 inches), mashed (Note 2)
- Preheat oven to 200°C. Prepare muffin cups.
- Put raisins in a small plastic bag, soak with 1 tbsp water, and keep it in the fridge. It is best to do it 2-3 hours in advance before baking. This is to prevent the raisins from absorbing too much of water from the muffins. Remove the soaked raisins from the fridge and squeeze away any excess water. Slightly pat dry with kitchen towel.
- Sieve flour, baking powder and baking soda. Set aside.
- Combine oats and milk in a small bowl. Set aside.
- In a mixing bowl, use a whisk to combine flour, sugar, baking powder and baking soda. Make sure there is no lump. Use finger tips to break them if any.
- In a separate bowl, beat egg until light and foamy, add in oil and mix well. Then add in mashed bananas and mix again until well combined.
- Make a well in the flour mixture. Use a spatula to gently fold in the wet ingredient in step (6) until all the ingredients are well-combined and no traces of flours. The batter may be lumpy but this is fine.
- Then fold in the milk mixture in step (4), and then followed by soaked raisins in step (2). Do not over-mix. The batter should be thick (“spoonable” not “pourable”).
- Spoon batter into the prepared muffin cups until each cup is 80% full. Sprinkle some oats on top of each muffin (Note 4).
- Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes (Note 5), or until the muffins have risen and turned to slightly golden brown. Insert a toothpick/ skewer into the centre to test. If it comes out clean, it means that the muffins are cooked. Cool on a wire rack.
- For rolled oats, use the flakes instead of whole.
- I use the “pisang berangan” variety of banana as they are naturally sweet once fully ripen. If you do not have bananas on hand, you can substitute with ½ cup of raisins or blueberries.
- If you want a dome effect muffin, you can increase to 90% full. I used muffin paper cups which could not handle batter with 90% full. But this may not be the case for muffin tray. You may need to do your own experiment to achieve the best results.
- The baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment.