Oatmeal Raisin Muffins #dairyfree

For our summer curriculum project we're always tasked with bringing in something to eat so we can all snack while working.  I wanted to make something I could eat, but that was also not sugar heavy so I found these Oatmeal Raisin Muffins from The Kitchen Magpie and adapted them to be both dairy-free and nut-free (meaning no nut-milks!).  I also doubled the recipe so that we had some extra for home. 

4 eggs
1-1/3 cup brown sugar
1 cup vegetable oil
1 cup vegan buttermilk (1 Tbsp vinegar, fill to 1 cup with soy milk, mix and let stand 5 minutes)
3 cups flour
2 cup rolled oats
2 tsp baking powder
1 tsp baking soda
2/3 tsp salt
1 cup of raisins 

Preheat the oven to 400º and then make your vegan buttermilk - I used soy milk because a) there was also someone with a nut allergy in the group, and b) it's thicker than other DF milks.  Grease your muffin pans well (unless you're using paper muffin cups, but why waste those when greasing well works).  In a large bowl, whisk the eggs, brown sugar, oil and vegan buttermilk together.  Add in the flower, oats, baking power, baking soda and salt and mix well.  Mix in the raisins.  Divide the batter evenly between the muffin pans, using a 1/3 cup scoop worked well for this, then bake for about 20 minutes (less time if you didn't double it).  Slide a knife around the edges to help loosen them, then cool on wire racks and enjoy!

Yum!

They even save well in the freezer, just pop into the microwave for 30 seconds, dab on some Earth Balance butter and enjoy!