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Marilyn's Oatmeal Muffins

Check out Brighten Up Breakfast, Take Breakfast Beyond the Basics, Making Time to Make Meals, and Tips for Sticking to Your Food Budget


1 cup (250 mL)     1% milk

1 cup (250 mL)     quick rolled oats

½ cup (125 mL)    whole wheat flour

½ cup (125 mL)    all purpose flour

%u2153 cup (75 mL)       granulated sugar

2 tsp (10 mL)        baking powder

½ cup (125 mL)    raisins (optional)*

½ cup (125 mL)    chopped walnuts (optional)*

1                           well-beaten egg

¼ cup (50 mL)      vegetable oil


Preheat oven to 425°F (225°C). Oil 12 medium muffin tins lightly, or insert paper liners.


Stir rolled oats into milk. Let stand for 15 minutes.


In a medium bowl, whisk together whole wheat flour, all purpose flour, granulated sugar, and baking powder. Stir in raisins and walnuts, if using.


Combine egg and oil, and stir into milk mixture.  Add to dry ingredients all at once, and stir just enough to combine. Batter should be lumpy.


Divide batter evenly among 12 prepared muffin tins, and bake in preheated oven for about 15 minutes, until surface springs back when pressed lightly.


Serve immediately or freeze for later use.


·         Use any combination of dried fruit (chop larger ones such as dates or apricots), chopped nuts or seeds to a total of 1 cup (250 mL) if desired.

12 muffins

Recipe source: Margaret Prouse. Used with permission

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