International Breakfast recipe from the Wikibooks Cookbook.
1 cup (240 g) whole wheat flour 1 cup (240 g) rolled oats (traditional slow type) ⅓ cup (80 g) white granulated sugar 2 teaspoons (10 ml) baking powder 1 egg ¾ cup (180 ml) milk ¼ cup (60 ml) oil ½–1 cup (120–240g) raisins Butter for the pan
Pre-heat an oven to 375°F (190°C). Butter a muffin pan or cupcake pan. Place the dry ingredients in one bowl, and the wet ingredients in a different bowl. Mix the ingredients in each bowl, then combine the mixtures to make a batter. Spoon batter into the pan. Bake for 20 minutes, or until brown with crispy edges. Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface. Muffins are best served hot!