These are super yummy and pretty healthy. You can have them for a quick breakfast on the go or an afternoon snack. These hardly take any time to make, so they’re great if you’re feeling like baking during the week or want a warm muffin on a weekend morning.
Personally, I love settling down with a book and a hot cup of black tea and a muffin in the late afternoon because I eat dinner so late. I like to fill my muffins with texture and flavor. The oatmeal has a great chew; the raspberry brings a tart softness; and I add pecans for small crunch in every bite.
Ingredients
- 1 ¼ cups of oatmeal (quick oats or regular oats work)
- 1 ¼ cups of flour
- 1 tablespoon baking powder
- ½ cup sugar
- 1 teaspoon salt
- ¼ cup pecans (optional)
- 1 cup milk
- 1 egg
- 1 tablespoon vanilla extract
- ¼ cup of vegetable oil
- ¾ cup of raspberries (fresh or frozen)
Directions
- Preheat oven to 425 degrees and grease the muffin tins. I like to use liners and grease the liners with butter. More flavor!
- In a large bowl mix together dry ingredients.
- In a smaller bowl mix together wet ingredients.
- Pour wet ingredients into dry ingredients. Combine until well mixed. Fold raspberries into the mixture – do not beat raspberries into mixture.
- Fill the muffin tins ¾ of the way full.
- Bake for 20 to 23 minutes. They will be golden brown at the top and cooked all the way through when pierced with a toothpick.
- Cool on cooling rack for five minutes before devouring.
Variations
- You can use blueberries or blackberries instead of raspberries.
- Pecans are optional, but you can substitute almonds or walnuts.
- Add a teaspoon of cinnamon for extra zing!
Instructions
