Oatmeal-Raisin Cupcakes

• 3 3/4 cups old-fashioned rolled oats (not instant)
• 2 1/2 cups all-purpose flour
• 2/3 cup oat bran
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• 1 1/2 cups raisins
• 1 cup sweetened flaked coconut

1. Preheat oven to 375F.
2. Line standard muffin tins with paper liners.
3. Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon to combine.
4. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.
5. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
6. Beat in vanilla.
7. Reduce speed to low.
8. Add flour mixture, and beat until just combined.
9. Beat in sour cream.
10. Stir in raisins by hand.
11. Transfer 2 3/4 cups batter to another bowl, and stir in remaining 1 3/4 cups oats and the coconut; reserve for topping.
12. Fill each lined cup with 2 to 3 tablespoons plain batter; top with 1 to 2 tablespoons reserved oat-coconut batter.
13. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 18 to 20 minutes.
14. Transfer tins to wire racks to cool completely before removing cupcakes.
15. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

oldfashioned, flour, bran, baking soda, baking powder, salt, ground cinnamon, unsalted butter, sugar, lightbrown sugar, eggs, vanilla, sour cream, raisins, coconut

Taken from www.epicurious.com/recipes/food/views/oatmeal-raisin-cupcakes-389994 (may not work)