There was a phase in my life when I would browse the internet/cookery books/ news papers for recipes (that phase is not over yet) and would note down the recipes I would like to try(the writing down phase is definitely over). I would try the recipe when I get some time and then would note down the result (whether its worth the time and effort). This is one of the recipes that I had noted down in my now weathered  notebook. It is very light and very yummy.

This recipe uses oil instead of butter. Using oil means I don’t have to take the hand mixer out :D. This recipe is a breeze to make and the end result is great. The raisins inside the cupcake are like hidden sweet surprises.

Ingredients:

All purpose flour : 2 cups

Sugar : 1/2 cup

Oats : 1/2 cup

Raisins : 1/2 cup or less

Baking powder : 3 tsp

Salt : a pinch

Egg : 1, beaten

Oil : 1/2 cup

Milk : 1 cup 

Vanilla Extract : 1/2 tsp

Method:

1. Preheat oven at 190 C. 
2. Mix the all purpose flour, sugar, oats, raisins, baking powder and salt together.
3. Beat the eggs lightly in a separate pan, add the oil, milk and vanilla extract to it.
4. Mix the dry and wet ingredients together. Make sure there aren’t any lumps of flour.
5. Add tablespoonfuls of milk in case the batter is very thick. 
6. Bake at 190 C in a muffin pan for 15 min or until a skewer comes free.

Note: 

This batter makes about 20 small cupcakes

This is not a very sweet cupcake. Add some more sugar or increase the raisins if you want it to be sweeter.