Ingredients
1cupmilk
2tbspwhite vinegar
1cuprolled oats
½cupunsalted butter
1cupwhole wheat flour
1½tspbaking powder
1tspbaking soda
½tspsalt
1tspground cinnamon
½tspground nutmeg
⅓cuppure maple syrup
1tspvanilla extract
1egg,room temperature
½cupraisins,or to taste
½cupwalnuts,to taste, chopped
Preparation
Mix together the milk and vinegar in a large bowl. Stir in the oats and allow the mixture to soak for at least 15 minutes.
Add the butter to a small, light-colored saucepan over medium heat. Cook for 7 to 10 minutes, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan. Remove from heat and allow to cool slightly.
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line cups with paper liners.
Stir the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
Add the cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined.
Mix in ½ of the flour mixture and stir until just combined. Mix in the remaining flour mixture, stirring until just combined. Fold in the raisins and walnuts.
Spoon the batter into the prepared muffin cups, filling each ¾ full.
Bake in the oven for 15 to 18 minutes until tops spring back when lightly pressed.
Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Serve and enjoy!
