All recipes

CopyKat Recipes

Home » Featured » Family Recipes » Jeanne’s Oatmeal Raisin Muffins

Jeanne’s Oatmeal Raisin Muffins

by , Last Updated 6 Comments

Jump to Recipe Print Recipe

These Oatmeal Raisin Muffins are so moist and make the perfect breakfast. They are filled with raisins, coconut, walnuts, and so much more. From the collection of Ethel Eynard, my grandmother.  I can always remember how much she enjoyed raisins, and how much I did not 😉  Jefferson City, MO.  1975. 

oatmeal and raisin muffins

Making Jeanne’s Oatmeal Raisin Muffins

Love recipes where Raisins are the main star? Be sure to try these recipes

Sour cream raising pie
How to make homemade granola

unwrapped muffin

Jeanne's Oatmeal-Raisin Muffins

These muffins are packed with raisins, oatmeal, and walnuts, tasty, and healthy.
5 from 1 vote
Print Pin Rate Add to Collection
Course: Breakfast
Cuisine: American
Keyword: Muffins
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 30
Calories: 217kcal
Author: Stephanie Manley

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup old-fashioned oats
  • 1 1/2 cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup butter or margarine
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 1 cup flaked coconut
  • 1 cup raisins
  • 1/2 cup walnut halves

Instructions

  • Preheat oven to 350 degrees.
  • Pour boiling water over oats; let stand 30 minutes. Stir to together flour, cinnamon, baking powder, baking soda, and salt; set aside. In medium bowl cream butter with sugars until fluffy. Beat in eggs one at a time, then vanilla. Stir in flour mixture, oats, walnuts, coconut, and raisins until blended. Spoon into 1 1/2 inch muffin tins lined with paper muffin cups; place a walnut half on each. 
  • Bake in preheated 350-degree oven 20 to 25 minutes or until pick inserted in center comes out clean. Remove from pans; serve warm or at room temperature. Makes 30.

Equipment

Mixing bowls
Muffin liners
Muffin tins

Nutrition

Calories: 217kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 177mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 0.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Gemma

    I don’t have enough muffin pans for 30 muffins so I’ve made 12 and poured the rest of the mixture into a loaf tin. Holding thumbs it turns out to be just as delicious.

    Reply

Leave a Reply

Your email address will not be published.

Recipe Rating