Ingredients

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.

Instructions

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.

Bright, soft, and lightly sweet, these muffins feel perfect for spring mornings or Easter weekend brunch.

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