1 c. plus 2 tbsp. all purpose flour
1 1/2 oz. uncooked old-fashioned oats
2 tbsp. granulated sugar
1 tsp. baking soda
2 tbsp. plus 2 tsp. butter
1/2 c. dark raisins
3/4 c. buttermilk
1 egg

Preheat oven to 375 degrees. In medium bowl combine first 4 ingredients. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; stir in raisins.

In small mixing bowl beat together buttermilk and egg; stir into flour mixture until moistened.

Spray eight 2 1/2 inch non-stick muffin pan cups with non-stick cooking spray. Fill each cup with an equal amount of batter (about 2 tablespoons) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake for 15-20 minutes (until muffins are lightly browned and a toothpick, inserted in center, comes out dry). Transfer muffins to wire rack and let cool 5 minutes.

These muffins can be wrapped in plastic freezer wrap and store in the freezer. Then thaw at room temperature as you need them. Enjoy a muffin at breakfast with a dollop of reduced-calories strawberry spread, some fresh fruit, and a cup of tea or reduced-calorie cocoa.