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Ingredients
| buttermilk: 1 cup |
| oats: 3/4 cup |
| all-purpose flour (unsifted): 3/4 cup |
| whole wheat flour: 1/2 cup |
| light brown sugar (packed): 1/3 cup (packed) |
| ground cinnamon: 1 tsp |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| vegetable oil: 3 Tbl |
| unsweetened applesauce: 2 Tbl |
| molasses: 2 Tbl |
| eggs: 1 |
| vanilla extract: 1 tsp |
| raspberries: 1 1/2 cups (fresh) |
Raspberry Oatmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Soak oats in buttermilk for 15 minutes.
- Preheat oven to 375F and grease/line muffin tins.
- Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
- In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
- Combine wet and dry ingredients until dry ingredients are moistened.
- Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
- Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
- Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.