Oatmeal Raisin Muffins II

The Kid's absolute favorite muffin is Oatmeal Raisin, which he regularly requests that we bake. I've been gradually tweaking the recipe since I first posted it, but a recent contest hosted by The Veggie Queen and FlaxUSA finally got me to make some final improvements. Flax seed meal is one of my favorite substitutes for eggless baking, so I was very excited to submit a recipe.
In this new and improved version, the acidity from the soy yogurt helps give the baking soda some lift. (My cupcakes and muffins never have big rounded domes, I'm just happy when they're not concave!) The texture in this final version is really lovely, soft and moist with a nice nuttiness from the oatmeal and flax seed. And the flavor? Oh, my.

Wet Mixture
1 C plain soy yogurt
1/2 C vegetable oil, preferably canola
1/2 C honey
1/4 C flax seed meal

Dry Mixture
1 1/4 C all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

2/3 C oatmeal
1 C raisins
3 Tbs turbinado sugar

Preheat oven to 375°F. Prepare standard muffin pan by filling with 12 paper liners. In a medium bowl, combine all ingredients from the wet mixture. Gently whisk until completely combined and set aside. In a large bowl sift or whisk together all dry ingredients. Stir oatmeal and raisins into dry ingredients. Pour the wet mixture into the dry and stir until just combined. Do not overmix! Divide muffin batter evenly between the twelve liners. Sprinkle batter evenly with turbinado sugar. Bake for 20 to 23 minutes and a toothpick comes out clean from muffins. Allow to cool in pan for 5 minutes, then move to cooling rack. Makes one dozen muffins.
(The contest ended yesterday, and I submitted this recipe by email in the nick of time. Unfortunately this post was another victim of time crunch here at houseguest central, and I wasn't able to get it up until today, since real life takes precedence over blogging!)

This post has been updated to change the proportions of baking powder and baking soda, so that the muffins rise better.  Also, this recipe won the contest!  Thanks to the Veggie Queen and Flax USA!


Anonymous said...

looks YUMMY!

Anonymous said...

I am *so* going to try this (once my Lenten baking ban is lifted!). Your son has great taste!

Anonymous said...

Looks wonderful! Any suggestions as to what I can use as a non-dairy and non-soy alternative to the yoghurt?

Speedbump Kitchen said...

These look great! Thanks for the recipe!

Libby said...

Thanks for the compliments, guys! These have definitely turned out to be one of the better muffin efforts.

As far as substituting for the soy yogurt...I've heard good things about the coconut milk yogurt that's hit the stores recently. Or you could combine 1 Tbs lemon juice to the nondairy nonsoy milk of your choice to use a fake buttermilk instead. I'm not sure if it would curdle well, but hemp milk would be a good match for flavors of the recipe. If you don't have a tree nut allergy, almond milk would be, too.

Libby said...

That would be 1 Tbs lemon juice combined with "milk" to make one cup total.

Maggie said...

These sound great! Like you, I love flax to replace eggs. I've had a lot of success recently baking with the coconut milk yogurt. Both the vanilla and plain are great to bake with. Here's a link: http://www.purelydecadent.com/products/coconut_yogurt.html

Coffee and Vanilla said...

That is really great recipe. We were just talking about your blog with my friend, her son is allergic to few ingredients and she found your site through Wholesome Lunchbox round-up.
I'm visiting them over the Easter and I want to prepare something... so the first place on my mind to look for the recipe was this site ;))) I'm not decided yet what I will prepare but I will be looking for inspirations between your posts.

Have a nice day, Margot

Lindsey said...

yum! just tried these this morning and they are great. I didn't have the yogurt, so I did the 1tbsp of lemon juice with soy milk to equal one cup substitute and they turned out great! Thanks for the great recipe :-)