From the collection of Ethel Eynard, my grandmother.  I can always remember how much she enjoyed raisins, and how much I did not   Jefferson City, MO.  1975. 

1 1/2 C. boiling water
1 C. old-fashioned oats
1 1/2 C. flour
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1 tsp. baking salt
1 C. butter or margarine
1 C. brown sugar
1 C. granulated sugar
2 eggs
1 tsp. vanilla
1 C. chopped walnuts
1 C. flaked coconut
1 C. raisins
Walnut halves (optional)

Pour boiling water over oats; let stand 30 minutes.   Stir to together flour, cinnamon, baking powder, baking soda, and salt; set aside.  In medium bowl cream butter with sugars until fluffy.  Beat in eggs one at a time, then vanilla.  Stir in flour mixture, oats, walnuts, coconut and raisins until blended.  Spoon into 1 1/2 inch muffin tins lined with paper muffin cups; place walnut half on each.  Bake in preheated 350 degree oven 20 to 25 minutes or until pick inserted in center comes out clean.  Remove from pans; serve warm or at room temperature.  Makes 30.

TAGS | Breakfast, muffins, oatmeal, raisins

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