Raisin-Oat Orange Muffins

Raisin-Oat Orange Muffins
Jessica Merchant
  • Yield: 12 servings
  • Prep: 20 minutes
  • Cook: 25 minutes

My grandkids love anything with raisins—especially muffins.


Nonstick cooking spray
3/4cup whole-wheat flour
3/4cup all-purpose flour
1cup uncooked oats (quick or old fashioned)
2 1/2teaspoons baking powder
1/2cup granulated sugar
1tablespoon finely grated orange rind
1large egg, slightly beaten
1cup (8-ounces) light sour cream
2tablespoons vegetable oil
3/4cup orange juice
3/4cup California Golden Raisins
1/4cup uncooked oats (quick or old fashioned)
3tablespoons brown sugar
1tablespoon finely grated grated orange rind
1tablespoon butter, melted


  1. Preheat oven to 400 degrees F. Spray 18 medium muffin cups with non-stick cooking spray or line with paper baking cups.
  2. Combine flours, oats, baking powder, sugar and orange rind in large bowl; mix well. Combine egg, sour cream, vegetable oil and orange juice in medium bowl; mix well. Add all at once to dry ingredients. Mix only until blended. Gently stir in raisins. Spoon batter into prepared muffin cups filling almost full.
  3. For topping, combine oats, brown sugar, orange rind and butter in small bowl; mix well. Sprinkle over muffin batter, dividing evenly and patting gently.
  4. Bake 20 to 25 minutes, until wooden pick inserted in center comes out clean.

Recipe by Hazel Nute