You Ain't Seen Muffin Yet! 7 Tasty Ways to Make Your Favorite Breakfast Pastry
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Raspberry Oatmeal Cookie Muffins
Photo by: Julie Van Rosendaal
Raspberry Oatmeal Cookie Muffins
Ingredients: 1 cup old-fashioned rolled oats; 1 cup buttermilk or plain yogurt, thinned with milk; 1/2 cup firmly packed light brown sugar; 1 large egg 1/2 cup canola oil or butter, melted and cooled; 1 cup all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1 cup fresh or frozen raspberries or blueberries Directions: 1. In a large bowl, stir together the oats and buttermilk and let sit about an hour. Preheat oven to 400°F and line 12 muffin tins with paper liners. Add the egg, brown sugar and oil or butter to the oat mixture and stir well. Add the flour, baking powder, baking soda and salt and stir until almost combined; add the berries and stir just until blended. 2. Divide the batter evenly among the prepared muffin tins and bake for 20 minutes, or until golden and springy to the touch. Serve warm. Makes 1 dozen muffins.
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