1¼ cups all-purpose flour, spooned in and levelled
1¼ cups old fashioned oats
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice
2 large eggs
¾ cup lightly packed dark brown sugar
1 cup buttermilk
½ cup canola oil
1 tsp pure vanilla extract
½ cup dark raisins, plumped, drained and patted dry
½ cup coarsely chopped toasted walnuts.
Position rack in the lower third of the oven. Heat the oven to 375ºF. Line a muffin pan with paper or foil cupcake liners.
Combine the flour, ¾ of the oats, the baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in the bowl of a food processor fitted with a steel blade. Pulse 10 times. Empty into large bowl and add ½ cup oats. Make a well in the centre.
In a medium bowl, whisk together the eggs and brown sugar, then add the buttermilk, oil and vanilla and pour the mixture into the well. Using an oversize rubber spatula, incorporate the mixtures by pushing from the side of the bowl toward the centre. Fold in the raisins and nuts. Let stand for 5 minutes.
Portion the batter into prepared pan using a no. 16 ice cream scoop (¼ cup capacity). The batter should be filled to slightly below the top of the paper liner. Bake for 23 to 25 minutes, or until the muffins are golden brown and tops are springy to the touch. To ensure even baking, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven and place on a rack to cool.
Source: Great Coffee Cakes, Sticky Buns, Muffins & More, 2007