Bake Time
20-25 minYield
12 muffinsRating
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
Loading...| 1 1/2 cups ROGERS LARGE FLAKE OATS | |
| 1 1/4 cups buttermilk | |
| 1 1/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 tsp baking soda | |
| 1 tsp baking powder | |
| 1/2 tsp salt | |
| 1 cup brown sugar, packed | |
| 1/3 cup butter, melted | |
| 1 egg, lightly beaten | |
| 1 1/4 cups fresh or frozen raspberries |
The oats give these muffins great texture, and the fresh raspberries are delicious.
| 1. | Preheat oven to 375ºF (190ºC). Grease a 12 cup muffin pan or line with paper liners. |
| 2. | In a medium sized bowl, combine oats and buttermilk. Let stand 10 – 15 minutes. |
| 3. | In a large bowl, whisk together flour, baking powder, baking soda, salt and brown sugar. Stir melted butter and egg into oat mixture, and add to flour mixture, mixing gently to combine. Fold in raspberries. |
| 4. | Spoon into prepared muffin pan, dividing evenly among cups. Bake 20-25 minutes, until tops spring back when lightly pressed. |
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