Bright, soft, and lightly sweet, these muffins feel perfect for spring mornings or Easter weekend brunch.
Prep Time
15 minutesBake Time
22 minutesYield
12 muffinsRating
/rating_off.png "1 Star")
Loading...| Muffins | |
| 2 cups ROGERS FOODS All Purpose Flour + 1 tbsp for raspberries | |
| 1/2 cup ROGERS FOODS Large Flake Oats | |
| 3/4 cup sugar | |
| 1 tbsp baking powder | |
| 1/2 tsp salt | |
| 2 eggs | |
| 3/4 cup milk | |
| 1/2 cup melted butter | |
| 1 tsp vanilla | |
| Zest of 1 lemon | |
| 1 1/2 cups fresh or frozen raspberries | |
| ... | |
| Crumble Topping | |
| 1/3 cup ROGERS FOODS Large Flake Oats | |
| 1/4 cup brown sugar | |
| 1/4 cup flour | |
| 3 tbsp cold butter |
Bright, soft, and lightly sweet, these muffins feel perfect for spring mornings or Easter weekend brunch.
| 1. | Preheat the oven to 375F and line a muffin tin with paper cups. |
| 2. | In a large bowl, whisk together flour, oats, sugar, baking powder, and salt. |
| 3. | In another bowl, whisk eggs, milk, melted butter, vanilla, and lemon zest. |
| 4. | Add wet ingredients to dry ingredients and stir just until combined. Toss raspberries in 1 tbsp of flour, then gently fold them in. |
| 5. | For the crumble, mix oats, brown sugar, flour, and butter until crumbly. |
| 6. | Divide the batter into muffin cups and sprinkle the crumble over the tops. |
| 7. | Bake for 20 to 24 minutes, until golden and a toothpick comes out clean. |
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