Oatmeal Raisin Muffins
adapted from Specialties of the House: A Country Inn and Bed & Breakfast Cookbook
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 for regular and 32-38 minutes for jumbo depending on your oven.
Makes 1 dozen regular of 6 jumbo muffins
