Raspberry Oatmeal Muffins Recipes

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

RASPBERRY OATMEAL MUFFINS

Steps:

• Combine wet ingredients and oats: In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil and the egg. Beat well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
• Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
• Mix dry ingredients: Add flour, salt, baking power and baking soda to a large bowl. Mix very well.
• Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
• Add the berries: Now add the berries and fold them into the batter by stirring 2-3 times. No more!
• Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop!) Bake at 400 degrees for 20 minutes. Cool in the pan for 5 minutes, then cool completely on a cooling rack.

RASPBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 400℉/200℃. Position rack to middle.
• Paper line or grease 12 muffin cups.
• Combine oats and buttermilk in a small bowl. Let stand for 20 minutes while preparing other ingredients.
• In a large mixing bowl, combine flour, baking powder, baking soda, salt and brown sugar. Whisk together. Set aside.
• Add beaten egg, oil, vanilla extract and lemon zest to oat mixture. Mix well.
• Add oat mixture all at once to the dry ingredients. Stir just until moistened.
• Gently fold in about ¾ cups of the raspberries.
• Fill muffin liners ¾ full.
• Divide the leftover raspberries evenly on the top of each muffin.
• OPTIONAL: Sprinkle with turbinado sugar.
• Bake for 20-24 minutes or until top bounces back when lightly touched.
• Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.

RASPBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400F.
• In a small mixing bowl, stir together buttermilk and oatmeal. Set aside.
• In a small mixing bowl, lightly beat egg, vegetable oil and brown sugar
• In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon and salt.
• Add the egg mixture to the dry ingredients and stir just until combined, then add in the buttermilk/oat mixture and stir just until combined.
• Gently fold in the raspberries.
• Divide equally among the 12 muffin cups.
• Sprinkle tops with oatmeal (optional)
• Bake in 400F oven to 15-18 minutes until tester inserted in the centre comes out clean.

RASPBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
• Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
• Add egg and oil to oat mixture. Mix well.
• Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
• Scoop batter into muffin tin, filling each cup 3/4 of the way full.
• Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.

RASPBERRY OATMEAL MUFFINS

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.