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Oat and Raspberry Muffins

1 cup oats
1 cup buttermilk
1 egg, beaten
14 cup margarine, melted
1 cup flour
34 cup brown sugar, lightly packed
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
12 teaspoon cinnamon
1 cup raspberries, thawed (without the liquid)


Preheat oven to 400F. In a bowl, combine oats and buttermilk. Wait 5 minutes then add the egg and margarine. In another bowl, mix flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Add previous mix and stir only until wet. Delicately add raspberries. Divide preparation into 12 muffin molds (greased or paper-lined). Bake 18 to 25 minutes, until muffins are golden and return to their shape after slightly pressed.

Source: www.food.com