Oat Topped Raspberry Muffins Recipes

RASPBERRY OAT MUFFINS

Raspberry Oat Muffins image

Make and share this Raspberry Oat Muffins recipe from Food.com.

Provided by Petunia

Categories Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup old fashioned oats, uncooked
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 cup vegetable oil
1/4 teaspoon salt
1 egg
3/4 cup milk
2 cups fresh raspberries

Steps:

Preheat oven to 400 degrees.
In a skillet on stovetop, toast the oats until golden brown.
Set aside.
(Don't skip this step) Blend the wet ingredients in a bowl.
Add the dry ingredients.
Mixture will be lumpy.
Fold in the oats and then the berries.
Spoon into 12 greased muffin cups.
Bake for 20 minutes and remove from pan immediately.

Nutrition Facts : Calories 188, Fat 6, SaturatedFat 1.1, Cholesterol 17.6, Sodium 153.5, Carbohydrate 30, Fiber 2.2, Sugar 9.3, Protein 3.9

RASPBERRY OATMEAL MUFFINS

Raspberry Oatmeal Muffins image

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.

Provided by Canadian_in_the_Bay

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 171.1, Fat 5, SaturatedFat 0.8, Cholesterol 18.4, Sodium 166.9, Carbohydrate 27.9, Fiber 3, Sugar 9.5, Protein 4.5

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