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."
 
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photo by SusieQusie photo by SusieQusie
photo by SusieQusie
Ready In:
45mins
Ingredients:
14
Yields:
12 muffins
Serves:
12
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ingredients

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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

  1. 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
     
  2. 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!
     
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