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I adapted this recipe from the original, which was published in Tate's Bake Shop Cookbook. They're a good for you kind of hearty with a soft texture; full of molasses, raisins and oats. This recipe makes a dozen jumbo muffins, or about two dozen standard size muffins.
Prep Time: 10 to 15 minutes
Cook Time: 15 to 18 minutes (depending on size)
Total Time: 25-33 minutes
Source: Tate's Bake Shop Cookbook, by Kathleen King (2005)
- 1 1/2 cup unbleached all purpose flour
- 1 cup whole wheat flour
- 1/2 cup buckwheat flour
- 1/2 cup old fashioned oatmeal
- 4 Tbsp light brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 Tbsp sesame seeds (optional)
- 1 1/2 cup buttermilk
- 2/3 cup vegetable oil
- 2 eggs
- 1 1/4 cup applesauce
- 1/2 cup molasses
- 1/2 cup raisins (soaked in water and drained)
- Start soaking the raisins in warm water while you prepare the recipe.
- Preheat the oven to 400 degrees F. Grease and flour 12 jumbo muffin cups or prepare 24 standard size muffin cups with paper liners.
- In a large bowl, combine the flours, oatmeal, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk the buttermilk, oil, molasses, beaten eggs, and applesauce together until ingredients are thoroughly incorporated.
- Drain the raisins and mix them into the dry ingredients.
- Fold the wet ingredients into the dry ingredients, just until there are no flour pockets remaining.
- Using a 1/3 cup or 1 cup measure, fill the muffin tins to the top.
- Bake the muffins for 15 minutes (using standard size tins) to around 18 minutes (using jumbo tins), until a cake tester or knife inserted into the center of one muffin comes out clean.
- Let the tins cool for a couple minutes before turning out the muffins, but don't let them sit for too long or else they will get a little soggy!
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