Recipe by Canadian_in_the_Bay
These muffins are moist and tender- just as a muffin should be! I got this recipe out of a Canadian Living cookbook and I have altered it slightly to make the recipe more nutritious and lower in fat.
Top Review by ret143
These were great. I didn't read the directions until I was almost done, therefore I didn't soak the oats. Didn't have buttermilk so used the old milk and lemon juice trick. I forgot to put in the cinnamon.(My three year old was helping) Turned out great
- 1 cup buttermilk
- 3⁄4 cup oats
- 3⁄4 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄3 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons vegetable oil
- 2 tablespoons unsweetened applesauce
- 2 tablespoons molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 1⁄2 cups fresh raspberries
Directions See How It's Made
- 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.