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I  archive one month of past shows. If you really, really want to hear something from earlier podcasts, please go to the Contact page and send me a request. I should be able to dig it up for you. Thanks!

--Michael Funke

May 2024

King and Prince Oatmeal Raisin Muffins and Kathryn’s adaptation,

Buttermilk Oatmeal Muffins with Blueberries


These muffins were created at the King and Prince Resort on St. Simons Island, Georgia, where our dad, Bill Wood, was stationed during World War II when he was in the Navy. The resort served these muffins with every meal and may still do so. They were a favorite of our mother’s. But they call for all-purpose flour and ¾ cup brown sugar, so Kathryn adapted the recipe to use ½ whole wheat flour and ½ cup brown sugar. She also replaced the raisins with fresh blueberries. You will undoubtedly enjoy either version.


Both recipes yield 12 muffins.

Preheat oven to 400 degrees Fahrenheit.  Butter the bottoms of 12 muffin cups or fill with paper baking cups.



1 ¼ cups rolled oats

1 ¼ cups buttermilk

2 eggs, beaten

¾ cup brown sugar

½ cup butter, melted and cooled

1 cup flour

1 ¼ tsp baking powder

½ tsp salt

½ tsp baking soda

½ cup raisins



1. Combine oats and buttermilk in a large mixing bowl. Let sit for one hour.

2. Combine eggs, sugar and cooled butter. Add to oats and buttermilk. Mix until combined.

3. Whisk together the dry ingredients. Add to the batter. Mix until just combined.

4. Fold in raisins. Again, combine until all the dry ingredients are just incorporated.

5. Fill muffin cups ¾ full.

6. Bake in the preheated oven for 15-20 minutes.

7. Cool briefly then invert muffin tin onto wire rack. Set the muffins upright on the wire rack to cool.

8. Serve warm muffins with butter and your favorite fruit preserves or honey. Freeze leftovers.



1. Reduce the brown sugar to ½ cup.

3. Replace ½ cup all-purpose flour with ½ cup whole wheat flour.

4. Replace the raisins with 1 cup washed and dried fresh blueberries.

5. Follow the original directions.

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