Recipe by Dancer^
Cornmeal gives these muffins a crunchy texture that pairs well with any sweet berry, from raspberries to blueberries. If one dozen muffins is too many, freeze any extras in a lock-top plastic bag. Points 3.
Top Review by mommymakeit4u
Very good! Just to clarify, the original recipe calls for 1 cup of milk. I added a bit more then 2/3 cup of raspberries and I'm glad I did. Next time I'll go for the full cup. Had to skip the zest, but it would have made them even better for sure!
- 1⁄2 cup rolled oats
- percent low-fat milk (soya milk) or plain soymilk (soya milk)
- 3⁄4 cup all-purpose flour (plain)
- 1⁄2 cup cornmeal, preferably stone-ground
- 1⁄4 cup wheat bran
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup dark honey
- 3 1⁄2 tablespoons canola oil
- 2 teaspoons grated lime zest
- 1 egg, lightly beaten
- 2⁄3 cup raspberries
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Line a 12-cup muffin pan with paper or foil liners.
- In a large microwave-safe bowl, combine the oats and milk.
- Microwave on high until the oats are creamy and tender, about 3 minutes.
- Set aside.
- In a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
- Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg.
- Beat just until moistened but still slightly lumpy.
- Gently fold in the raspberries.
- Spoon the batter into the muffin cups, filling each cup about 2/3 full.
- Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
- Transfer the muffins to a wire rack and let cool completely.