Name: Raspberry Oatmeal Muffins
Yield: 4 servings
Ingredients: 1 cup buttermilk; 3/4 cup oats; 3/4 cup all-purpose flour; 1/2 cup whole wheat flour; 1/3 cup brown sugar, packed; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 tablespoons vegetable oil; 2 tablespoons unsweetened applesauce; 2 tablespoons molasses; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups fresh raspberries

Servings: 4 persons

1 cup buttermilk
3/4 cup oats
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
2 tablespoons molasses
1 egg
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries

1
Soak oats in buttermilk for 15 minutes.
2
Preheat oven to 375F and grease/line muffin tins.
3
Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
4
In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
5
Combine wet and dry ingredients until dry ingredients are moistened.
6
Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
7
Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
8
Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.

No nutritional information available.

No additional tips available.

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

Raspberry Oatmeal Muffins

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