- oatmeal - 1 cup
- buttermilk - 1 cup
- flour - 3/4 Cups
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- soda - 3/4 Teaspoons
- cinnamon - 1 teaspoon
- Nutmeg - 1 Pinch
- walnuts - 1/2 cup
- eggs - 2 pieces
- light brown sugar - 1/3 cup
- melted butter - 6 Art. spoons
- raisins - 1/2 cup
1. Mix oat flakes with buttermilk and let stand for 30 minutes. Place the rack in the middle position and heat the oven to 200 degrees. Sprinkle with culinary spray a form for muffins with 12 compartments or lined with paper liners. Mix flour, baking powder, salt, soda, cinnamon and nutmeg. 2. Evenly lay the nuts on the baking sheet. Bake until the aroma appears about 5 minutes, shaking the pan every few minutes. Put the nuts in a small bowl. (If you leave them on a hot baking tray, they will continue to grill and can burn.) Add the lightly beaten eggs into the oat mixture one at a time, carefully whisking after each addition. Beat with sugar and then with butter. 3. Stir with the dry ingredients until smooth and mix gently with raisins and chopped nuts. 4. Divide the dough evenly between the compartments of the mold. Bake until inserted into the center of the toothpick will not go out clean, 13-18 minutes. Put the form on the rack and allow to cool slightly, about 5 minutes, then use a knife to remove the muffins from the mold.
Servings: 12