Dairy Free Oats & Raisin Muffin

This is pretty direct recipe that I make many times for my family, especially for Sophie. Sometimes I use orange juice to replace soy milk. Pretty easy and cheap, and I usually prepare this while making dinner so the next day we have something for our breakfast. My 3 years old son loves helping me making this muffin.



Dairy Free Oats & Raisin Muffin
1 cup rolled oats
250 ml soy milk
1 egg
1 cup sifted all purpose flour
1/2 cup of castor sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 team spoon salt
1/2 cup raisin
1/3 cup of vegetable oil


1. Heat the oven, 180 degree Celsius. Oil the muffin tray or line the muffin tray with muffin cupcake paper.
2. In the mixing bowl, mix all the dry ingredient (Oats, flour, sugar, baking power, baking soda and salt). Raisin for the last.
3. In other bowl, whisk the egg and add in soy milk and vegetable oil. Then, mix.
4. Next, pour the wet ingredient onto the dry ingredient mixing bowl. Drop raisins into the mixing. The scoop into the muffin tray.
5. Into the oven for 20-25 minutes or until brown. This recipe make 12-14 muffins.