Total Time
51mins
Prep 30 mins
Cook 21 mins

Camilla Saulsbury

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Will need two 12-cup muffin pans; Grease 15 muffin cups.
  3. In a big bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and allspice.
  4. In another bowl, whisk together egg, milk, butter, and vanilla until well blended.
  5. Add the egg mixture to the flour mixture and stir until just blended.
  6. Gently fold in raspberries.
  7. Divide batter equally among prepared muffin cups; sprinkle with sugar.
  8. Bake for 16-21 minutes or until tops are light golden and a pick comes out clean.
  9. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.