Raspberry Oatmeal Muffins
photo by SusieQusie
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 236.59 ml buttermilk
- 177.44 ml oats
- 177.44 ml all-purpose flour
- 118.29 ml whole wheat flour
- 78.78 ml brown sugar, packed
- 4.92 ml cinnamon
- 4.92 ml baking powder
- 4.92 ml baking soda
- 44.37 ml vegetable oil
- 29.58 ml unsweetened applesauce
- 29.58 ml molasses
- 1 egg
- 4.92 ml vanilla extract
- 354.88 ml fresh raspberries
directions
- 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.
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Reviews
-
As written, the recipe was lacking a key ingredient - the oats - and the directions were unclear as to when to add said oats. Contacting the chef got that straightened out - after I had just used my best judgment. I used 1 cup of oats, soaked in buttermilk and added with the wet ingredients. This seemed to work fine. My baking time was longer; more like 30 minutes. This is not a sweet muffin to begin with so the tart raspberries are very evident. I think 1-cup of berries would be more than sufficient. All in all, a good muffin recipe that I will most likely use again. Thanks for posting!