This recipe for Raspberry Muffins with Oatmeal, makes moist, fresh, fruity and healthy muffins, that are second to none!
I made a batch of these today, and they did not last for very long ... the aroma of these muffins when they exit the oven is, quite simply, irresistible!
Perhaps if you make a batch you should double it at the outset because once you pop them out of the oven, they will not sit on your kitchen counter very long! :)
Note - If you use frozen raspberries for this recipe, defrost them until the berries are almost totally thawed, and then discard the excess liquid. (Or, use the liquid to make a raspberry smoothie recipe!)
1 cup oats
1 cup buttermilk (or 1 cup milk including 1/2 tbsp. vinegar)
1 cup all-purpose flour
3/4 cup brown sugar, lightly packed
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten (with fork)
1/4 cup shortening, melted
1 cup fresh OR frozen raspberries
Combine the oats, buttermilk (or soured milk) in a small bowl. Let stand for 5 minutes.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt and the cinnamon, and mix well with a fork.
Add the beaten egg and melted shortening to the oat mixture and mix to combine.
Add the egg and oat mixture to the dry ingredients, stirring just until moistened. Batter will be stiff.
Gently, (so as not to crush), stir in the raspberries, just until combined.
Fill greased muffin cups about 3/4 full.
Bake at 400° F for 20 to 25 minutes. (A few minutes longer may be necessary if frozen berries were used.) When muffins turn a golden brown, and the top springs back when lightly touched, they are ready.
Makes 9 large size or 12 medium size muffins.
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