Raspberry Oatmeal Muffins
- 1 1 1 cup rolled oats
- 1 1 1 cup skim milk
- 1 1 1 tablespoon lemon juice
- 1 1 1 cup white whole wheat flour
- 1 1 1 teaspoon baking powder (low-sodium if possible)
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 cup lightly packed brown sugar
- 1 1 1 large egg, beaten
- 1/4 1/4 1/4 cup canola oil
- 1 1 1 cup raspberries, frozen or fresh
Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
Combine oats, milk and lemon juice in a small bowl. Let stand while preparing other ingredients.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
Add egg and oil to oat mixture. Mix well.
Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
Scoop batter into muffin tin, filling each cup 3/4 of the way full.
Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before removing muffins to a cooling rack.
Ingredient Variations and Substitutions:
You can use either fresh or frozen raspberries in these yummy oatmeal muffins, or you can switch out the fruit for whatever is in season at the time. Try adding diced apples and cinnamon, or use frozen blueberries instead of raspberries. There are so many nutritious options, so get creative with your mix-ins and enjoy a sweet breakfast treat you can feel good about.