Oat and Raspberry Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This has got to be one of my favourite muffin recipes. Use fresh or frozen raspberries. Ingredients:
1 cup oats |
1 cup buttermilk |
1 egg, beaten |
1/4 cup margarine, melted |
1 cup flour |
3/4 cup brown sugar, lightly packed |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 cup raspberries, thawed (without the liquid) |
Directions:
1. Preheat oven to 400°F.
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.
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