Now, I’m no fool. I know a cupcake when I see a cupcake. And though Martha Stewart calls these cupcakes, I don’t believe her for a second. They’re clearly muffins. You’re probably thinking, “Boo! Muffins are not as fun as cupcakes!” But here’s where you’re wrong. Because, you see, if it’s called a muffin, that means you can eat it for breakfast. Without feeling completely guilty.
Sara and I baked these Oatmeal-Raisin Cupcakes (but really, if we’re being honest, muffins) the same evening we made the peanut butter blondies (if you’re wondering, yes, we skipped dinner in lieu of filling up on desserts). First, pre-heat the oven to 375 and line your cupcake (muffin) trays. Then whisk together oats (2 C), flour (2 1/2 C), baking powder (1 1/2 t), baking soda (1/2 t), salt (1 t), oat bran (2/3 C), and cinnamon (2 t) in a medium bowl.
Then, at medium/high speed, mix together (with electric mixer) unsalted butter (1 1/2 C = 3 sticks), granulated sugar (1 C), and light brown sugar (1 C) until light and fluffy. Mix in the 4 eggs 1 at a time and the vanilla (2 t). Reducing the mixer speed to low, add the flour mixture and mix until it’s combined. Mix in the sour cream (1 C) and stir in the raisins (1 1/2 C).
Bake the muffins for about 18-20 minutes and they’re ready to be devoured. If you love oatmeal raisin cookies, you will go crazy over these. I brought some to the Jessi’s Cape house and we ate them for dessert and breakfast.
Whatever you call them and whenever you eat them, you’ll love them. And really, that’s all that matters. As long as you’re taking it easy on the rum at 7 a.m.