In another bowl, mix flour, wheat germ, baking powder, baking soda and salt; then stir in the raisins.
Turn the flour mixture all at once into the milk and oat mixture, then stir until just blended; leave slightly lumpy.
Spoon into muffin tins and bake for 15 to 20 minutes.
Notes
See buttermilk entry for substitutions.You can use melted shortening instead of oil.You can substitute currants or dates for raisins.Optional: nuts such as walnuts.