Ingredients
12
12 servings
- •1 cup milk
- •2 tablespoons white vinegar
- •1 cup rolled oats
- •½ cup unsalted butter
- •1 cup whole wheat flour
- •1 ½ teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •⅓ cup pure maple syrup
- •1 teaspoon vanilla extract
- •1 egg, at room temperature
- •½ cup raisins, or to taste
- •½ cup chopped walnuts, or to taste
Instructions
- Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.
- Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
- Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 222
- Carbohydrate: 25g
- Fat: 13g
- Fiber: 3g
- Protein: 5g
- Sugar: 11g
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