Oatmeal Raisin Muffins

After a few failures at making oatmeal raisin cookies, I decided to make an oatmeal raisin muffin instead. Despite being sidetracked on one of my previous attempts, I refocused, added a streusel in a blatant pander to The Kid's sweet tooth, and finished this version.
Dry Ingredients:
1 1/2 C all-purpose flour

2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon

Wet Ingredients:

1 Tbs lemon juice + soy milk to equal 1 Cup

1/2 C vegetable oil
1/2 C sugar

1 C quick oats
1 C raisins


1/4 C oatmeal

1/4 C brown sugar

2 Tbs all-purpose flour

2 Tbs dairy-free margarine

Measure lemon juice and add soy milk to equal one cup and set aside. Preheat oven to 375F. Grease standard muffin tin. Sift together all dry ingredients into a medium bowl, then stir in oats and raisins. Combine lemon juice/soy milk mixture with oil and sugar. Measure dry streusel ingredients into a small bowl, then cut margarine in with a pastry blender to make small evenly sized crumbs. Stir wet ingredients into dry until just barely combined.
Divide batter evenly into the twelve holes in the muffin tin. Sprinkle the streusel evenly on the batter. Bake for 20 minutes or until a toothpick comes out clean. Give the muffins a shake to allow gases to escape, then allow to cool in pan for five minutes before removing to a cooling rack. Makes one dozen Kid approved muffins.

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