For the last several weeks now, I've been making muffins once a week to have for breakfast, along with a glass of milk and a hard boiled egg. Each morning I package up my breakfast and am able to eat once I get to work, which really helps with my morning routine. This week I made Raspberry Oat Muffins which were absolutely delicious and J's favorite so far.
Raspberry Oat Muffins, modified from this cooks.com recipe
1/2 cup rolled oats
1 cup buttermilk--I used regular 2% milk because that's what we had in the house and it worked great!
3/4 cup whole wheat flour
3/4 cup unbleached flour--I didn't have wheat flour on hand so I just used 1 1/2 cups of unbleached flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2/3 cup brown sugar, packed
1/4 cup vegetable oil
1 cup fresh or frozen raspberries--if using frozen, like me, do not thaw
18 cup muffin tin
2 tablespoon measuring spoon, for dividing up the batter and spooning it into the muffin tin
Preheat oven to 370 degrees. In a small bowl, combine milk and oats, letting them soak for five to ten minutes.
In another bowl, beat eggs and then stir in brown sugar and oil. Stir in oats mixture, then flour, mixing until combined. Gently fold in the fruit. Coat your muffin tin with cooking spray then dust with flour to prevent sticking. Spoon 2 tablespoons of mixture into each cup (you can use paper muffin cups but making them without creates less waste!). Bake for 20 to 25 minutes until a toothpick inserted into the center of a muffin comes out clean. Remove and cool on baking racks.
I made these the night my camera died, so this was the last picture I took before I had to let it recharge overnight so I apologize there is no "after" shot.
Happy Friday everyone!