Oatmeal Raisin Muffins

This week a friend asked me if I created a weekly meal plan. Yes, I do plan out our meals: breakfast, lunch, and dinner. But, not in a rigid, put a chart on the fridge type of way. In general we eat muffins, biscuits, oatmeal, and some type of breakfast cake for breakfast each week. But, I do not plan out which days we will eat what. For lunch, the only thing that I plan out is a homemade snack to pack in the lunch boxes, like Granola Bars, Nut Free Trail Mix, etc. For dinner, I make a list of meals and then prepare them in no particular order. In the past, I have planned out an entire month of meals at a time. I no longer feel the need to be so organized. So, a weekly meal plan works perfectly for us.

These Oatmeal Raisin Muffins have been on our breakfast table a lot lately. But, you will definitely need to plan ahead to make them because the oats need to be soaked overnight. They are super moist, healthy, and filling. And, if you have leftovers, they pack nicely for lunch. If you do not care for raisins, you can substitute just about any dried fruit, nuts, or berries. They are pretty tasty with orange zest too.

Oatmeal Raisin Muffins

1 cup milk

1 cup old fashioned oats

1 cup white whole wheat flour

1 tsp. baking powder

½ tsp. baking soda

½ cup raw sugar

½ cup unsweetened applesauce

1 egg

2/3 cup raisins

1 tsp. cinnamon

Measure the milk and oats into a large bowl. Cover and refrigerate overnight. In the morning, add remaining ingredients and stir until combined. Scoop into greased muffin pan and bake at 375˚ for 15-20 minutes, or until golden. Cool five minutes, then carefully remove from pan. Serve immediately. Yield: 12 muffins