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A delicious muffin that is perfect for breakfast or a snack. I played around with this recipe, adding a little extra honey and incorporating golden raisins to sweeten up the batter.

White House Oat Muffins

From Food & Wine

Makes about 12


3/4 cup old-fashioned rolled oats

3/4 cup whole-wheat flour

3/4 cup all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

3/4 teaspoon salt

1/2 cup plus 3 tablespoons honey

1/2 cup buttermilk

1/2 cup canola oil

2 large eggs

1/2 cup golden raisins


1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

2. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined. Add in golden raisins, folding them into the mixture.

3. Spoon the batter into the prepared muffin cups and bake for about 15 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.