Oat and Raspberry Muffins Recipe

Name: Oat and Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup oats; 1 cup buttermilk; 1 egg, beaten; ¼ cup margarine, melted; 1 cup flour; ¾ cup brown sugar, lightly packed; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; 1 cup raspberries, thawed (without the liquid)

Servings: persons

1 cup oats
1 cup buttermilk
1 egg, beaten
¼ cup margarine, melted
1 cup flour
¾ cup brown sugar, lightly packed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup raspberries, thawed (without the liquid)

1
Preheat oven to 400F.
2
In a bowl, combine oats and buttermilk.
3
Wait 5 minutes then add the egg and margarine.
4
In another bowl, mix flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
5
Add previous mix and stir only until wet.
6
Delicately add raspberries.
7
Divide preparation into 12 muffin molds (greased or paper-lined).
8
Bake 18 to 25 minutes, until muffins are golden and return to their shape after slightly pressed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup oats, 1 cup buttermilk, 1 egg, beaten, ¼ cup margarine, melted, and more.

Yes, Oat and Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oat and Raspberry Muffins

How did you like this recipe?

Frequently Asked Questions