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.
Provided by Canadian_in_the_Bay
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
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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