Here at our Richmond Virginia Bed and Breakfast, we tested a brand new muffin recipe. You all know that I am only a helper in the kitchen – mostly cleaning up anything that hits the floor. But I watched this test very closely and the smells coming out of the oven were divine. Our guests who sampled them said they were great, so I thought I’d share the recipe with you. Here’s what they look like! YUMMY!
This recipe was taken from a cookbook given to my people by Paul and Shelley from Pennsylvania. The cookbook is titled: Specialties of the House: A Country Inn and Bed & Breakfast Cookbook, a compilation of recipes from inns and B&B’s all across North America assembled by Julia M. Pitkin. Naturally, Mike altered the recipe a bit.
Oatmeal Raisin Muffins
- 1 1/2 cups boiling water
- 1 cup old-fashioned oats
- 1 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1 cup firmly packed brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
- 1 cup flaked coconut
- 1 cup raisins
In a large bowl pour boiling water over the oats. Let stand for 30 minutes.
In a separate bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a medium bowl, cream the butter with sugars until fluffy. Beat in the eggs, one at a time, then vanilla. Stir in the dry ingredients, oats, nuts, coconut, and raisins until blended. Spoon into muffin cups lined with greased paper liners. Bake in a 350-degree oven for 20 to 25 minutes (32 to 38 minutes for the jumbo muffins).
Makes 1 dozen or 6 jumbo muffins.
The recipe will be up on our website in a few days – but I wanted to give all my friends in blogger-land a head start! Enjoy!
