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Berry Teatime Muffins

113 cups flour, all-purpose
3/4 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 each eggs beaten
3/4 cup milk
1/2 cup brown sugar packed
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
3/4 cup blueberries or raspberries, fresh or frozen


Grease twelve 2 1/2-inch or thirty six 1 3/4 inch muffin cups or line with paper bake cups; set aside. In a large bowl stir together flour, oats, baking powder, baking soda, and salt. Make a well in center. In a small bowl combine the egg, milk, brown sugar, oil, and vanilla. Add to flour mixture all at once. Stir JUST TILL MOISENED (batter should be lumpy). Gently fold berries into batter. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake in a 400F (200C) oven for 16 to 18 minutes for 2 1/2-inch muffins (10 to 12 minutes for 1 3/4 inch muffins) or until golden. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups. Serve warm. Makes twelve 2 1/2-inch or thirty-six 1 3/4 inch muffins.

Source: recipeland.com