YIELD: 12 muffins
PREP TIME:
BAKE TIME: 20-25 minutes

Ingredients

1 1/2 cups ROGERS LARGE FLAKE OATS
1 1/4 cups buttermilk
1 1/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup brown sugar, packed
1/3 cup butter, melted
1 egg, lightly beaten
1 1/4 cups fresh or frozen raspberries

Directions

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Preheat oven to 375ºF (190ºC). Grease a 12 cup muffin pan or line with paper liners.

In a medium sized bowl, combine oats and buttermilk. Let stand 10 – 15 minutes.

In a large bowl, whisk together flour, baking powder, baking soda, salt and brown sugar. Stir melted butter and egg into oat mixture, and add to flour mixture, mixing gently to combine. Fold in raspberries.

Spoon into prepared muffin pan, dividing evenly among cups. Bake 20-25 minutes, until tops spring back when lightly pressed.

Nutritional Information

Per Raspberry Oatmeal Muffins

PER SERVING: about 266 calories, 6 g protein, 7 g total fat (4 g sat.fat), 45 g carbohydrate, 3 g fibre, 33 mg cholesterol, 204mg sodium.

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