Random Food Fridays - Oatmeal Raisin Muffins

These are currently Mr. Dwayne's favorite breakfast. I puzzled, for a while, about how to get him to eat some oatmeal. He's just not a hot cereal kind of guy. I came across this muffin recipe in Jane Brody's Good Food Book. I've adapted it from her recipe, adding a little more salt and some vanilla to suit our tastes. The amount of oatmeal in them may not offset the cholesterol in the butter, but hey, they're better than white toast! There's lots of fiber and lots of flavor. They really do taste like oatmeal raisin cookies.

Oatmeal Raisin Muffins
1 cup buttermilk
1 cup rolled oats
1/2 cup raisins
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (Jane Brody only calls for 1/4 tsp.)
3 tbsp. wheat germ
1/3 cup butter, softened
1/4 cup packed brown sugar
1 tsp. vanilla
1 tbsp. honey
1 egg

In a small bowl, combine the buttermilk, oats and raisins. Allow them to soak while preparing the rest of the ingredients. In another bowl, combine the flour, baking powder, baking soda, salt and wheat germ. In a third and larger bowl, cream the butter, brown sugar, vanilla, honey and egg. Add 1/2 the oat mixture to the creamed mixture, then add 1/2 the dry ingredients, stirring just to combine. Repeat. Do not over stir. Divide the batter into 12 greased muffin cups. (I use a 4 oz. disher to scoop the dough and come out with exactly one dozen every time.) Bake in a preheated 400 degree oven for 25 minutes.

Per my calculations, these have 187 calories each.