As I have mentioned before, I’m not a huge fan of baking – I have to seriously put myself in a special place to make myself do it! It’s so stressful to me and when I attempt cakes, they never turn out as pretty as the picture in the recipe. I’m not a huge presentation freak when it comes to my main courses (as I’m sure you can tell) – but for some reason, I just feel like baked goods have to be “pretty”.

I think I have a few go-to baked dessert recipes, but it’s breakfast foods that I really struggle with – particularly because I’m not a huge fan of sweets for breakfast. Seriously, on the honeymoon there was a massive breakfast buffet – and my husband looked at me on about the third day and laughed at the differences between our plates each morning. Mine: Croissant, slice of sunflower seed bread, cheese, fruit, salmon with capers, egg and onion. His: A variety of pastries, cereal and omelets.

Don’t get me wrong – I love omelets and all that jazz, but I had been working out and dieting for months and had been dreaming of a table filled with carbs and cheeses. I am pretty sure a light from heaven illuminated the giant table in the center filled with all of the glorious bread I could ever want in life.

So anyways, the other week I needed to bring some breakfast food for our Sunday school and it’s tough to whip up omelets and transport them – but luckily I came across a delicious recipe that pleased both sweet and non-sweet breakfast parties!

Oatmeal Cinnamon Raisin Muffins (Makes 12 muffins)

1 cup rolled oats

1 cup non-fat, plain yogurt

3/4 cup white whole-wheat flour

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

2 eggs

1 1/2 tsp. vanilla extract

1/3 c. light brown sugar

1/3 c. vegetable oil

1 cup raisins

4 Tbsp. toasted oats, chopped (for topping)

2 Tbsp. honey (for topping)

In a large mixing bowl, add oats and yogurt and stir. Let sit for about 30 minutes.

 

Preheat your oven to 400.

Sift the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl.

In a small bowl, beat the eggs.

Add eggs to the mixing bowl and stir into yogurt mixture. Add in vanilla, brown sugar and vegetable oil.

Now add the flour mixture into the mixing bowl, mixing until just incorporated.

Fold in the raisins.

Pour batter into a lightly greased muffin tin and bake for 18-20 minutes, until cooked through.

While muffins are baking, heat your honey in the microwave for 10-15 seconds until a little thinner.

Toast your oats in a small skillet over medium heat for about 5 minutes, stirring frequently. Remove your oats and chop roughly.

When your muffins are done cooking, brush honey over each one and sprinkle with toasted oats.

These look beautiful if you put them into some decorative cupcake/muffin liners – so it makes baking these even more enjoyable in my book!