Ingredients
-
1
-
3/4
-
3/4
-
1/2
-
1/3
-
1
-
1
-
1
-
3
-
2
-
2
-
1
-
1
-
1 1/2
-
Directions
Raspberry Oatmeal Muffins, 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 , 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, 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 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!
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Steps
|
1
Done
|
Soak Oats in Buttermilk For 15 Minutes. |
|
2
Done
|
Preheat Oven to 375f and Grease/Line Muffin Tins. |
|
3
Done
|
Add Oil, Apple Sauce, Molasses, Egg, and Vanilla to the Bowl With the Oats and Buttermilk and Combine. |
|
4
Done
|
in a Separate Bowl, Combine Flours, Oats, Brown Sugar, Cinnamon, Baking Powder, and Baking Soda. |
|
5
Done
|
Combine Wet and Dry Ingredients Until Dry Ingredients Are Moistened. |
|
6
Done
|
Stir in Raspberries (i Coat Them With a Dusting of Flour Before Stirring Them in So That They Don't Bleed Into the Batter). |
|
7
Done
|
Spoon Batter Into Muffin Cups and Bake For 20 Minutes or Until Muffins Test Ready. |
|
8
Done
|
Let Cool in Muffin Tins For About Ten Minutes Before Removing and Letting Cool on Cooling Racks. |
