Oatmeal Raisin Chocolate Chip Muffins

I promise I will never leave you for this long again! Well, I hope I won’t, anyway. I’ve been right out straight between cooking at home, cooking at work (did I mention here that I have a new job, as an actual cook in an actual kitchen making food that actual people buy to eat?!) and getting myself together. I’ve started back on some much-needed medications and am adjusting to feeling more normal than I’m used to (it’s very strange when you have to adjust to normal.)

I made these for breakfast this morning, and sent Ian to work with half a dozen to share with his coworkers, and his boss asked for the recipe. So, since I had already typed it up (my to-do list of recipes to type up is so daunting that I can’t even look at it right now) I decided to share it right away, and hopefully you’ll all forgive me for my hiatus.


Oatmeal Raisin Chocolate Chip Muffins

  • 1 c. milk
  • 1 c. quick-cooking oats (plus more to top)
  • 1 egg
  • 1/4 c. canola oil
  • 1 c. all purpose flour
  • 1/4 c. brown sugar (plus more to top)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1 c. raisins
  • 1 c. chocolate chips
Preheat oven to 425°F. Soak oats in milk for at least 10 minutes; whisk together egg, oil and vanilla and add to oat mixture. In another bowl, combine flour, sugar, baking soda and seasonings. Add to oat mixture, then fold in raisins and chocolate chips. Divide into lined, greased muffin pan, top with a sprinkle of oats and brown sugar, and bake 15 minutes or until a toothpick inserted into the center comes out dry.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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