Description
These Raspberry Oatmeal Muffins are a wholesome and delightful treat, combining hearty oats and whole wheat flour with sweet raspberries for a perfect breakfast or snack.
Ingredients
Units
Scale
Ingredients
- 1 cup buttermilk
- 1 cup rolled oats (old fashioned oats or instant)
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose four
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 and 1/2 cups raspberries (fresh or frozen)
- Sprinkle of oatmeal for tops of muffins (optional)
Instructions
- Preheat oven: Preheat oven to 400F.
- Mix buttermilk and oatmeal: In a small mixing bowl, stir together buttermilk and oatmeal. Set aside.
- Beat wet ingredients: In a small mixing bowl, lightly beat egg, vegetable oil and brown sugar.
- Combine dry ingredients: In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon and salt.
- Mix wet and dry: Add the egg mixture to the dry ingredients and stir just until combined, then add in the buttermilk/oat mixture and stir just until combined.
- Fold in raspberries: Gently fold in the raspberries.
- Fill muffin cups: Divide equally among the 12 muffin cups.
- Add topping (optional): Sprinkle tops with oatmeal (optional).
- Bake: Bake in 400F oven to 15-18 minutes until tester inserted in the centre comes out clean.
Notes
- Optional sprinkle of oatmeal on muffin tops adds extra texture.
