Blackberry Oat Muffins

By awright0511

Wheat-Free)

Ingredients

• 3 1/2 cups oat flour
• 1 cup instant oats
• 1 Tbls. baking powder
• 1 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup soymilk
• 2 large eggs
• 1 cup roughly chopped blackberries

Preparation

Step 1

Preheat the oven to 500° F.

Combine the eggs, oil, and milk in a bowl, mix well, and set aside.

In a large bowl, combine the dry ingredients (all the remaining ingredients except the blackberries) and whisk to combine. Now add in the blackberries and give a quick stir to cover with the flour mixture. Finally, add the wet ingredients to the flour mixture and stir until everything is just mixed. Don’t over mix.

Spoon the mixture into greased or paper-lined muffin cups. Fill each to the top and mound slightly in the center if possible.

Place the pan in the oven and drop the oven temperature down to 425° F. Bake for 16-18 minutes. About halfway through, rotate the pan 180°. The muffins are done when a cake tester comes out clean and they spring back when pressed lightly. Remove from the oven, let cool in the pan for about 5 minutes, then transfer to a wire rack to cool