Close
Tweet
Ingredients
| all-purpose flour (unsifted): 2 cups |
| rolled oats: 1 cup |
| light brown sugar (packed): 1 cup |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| allspice: 1/2 tsp |
| eggs: 1 |
| 2% milk: 1 cup |
| unsalted butter: 1/4 cup (melted) |
| vanilla extract: 1 tsp |
| raspberries: 1 1/2 cups |
| granulated sugar: 1/4 cup |
Raspberry Oat Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
21 min -
Servings
15 serving(s)
Tags
- Preheat oven to 400°.
- Will need two 12-cup muffin pans; Grease 15 muffin cups.
- In a big bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and allspice.
- In another bowl, whisk together egg, milk, butter, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in raspberries.
- Divide batter equally among prepared muffin cups; sprinkle with sugar.
- Bake for 16-21 minutes or until tops are light golden and a pick comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.