Raspberry Oatmeal Muffins Recipe
Ground oatmeal is the secret ingredient in these muffins; it adds texture and a slightly nutty flavor.
COST PER SERVING ► 31¢
YIELDS ► 12 muffins
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup brown sugar
- ¼ cup ground oatmeal
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup leftover Nutty Slow Cooker Oatmeal
- 1 egg
- ¼ cup butter, melted
- 3 tablespoons vegetable oil
- 1 cup frozen raspberries
Preheat oven to 400°F. Line 12 muffin cups with paper liners; set aside.
In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, ground oatmeal, cinnamon, baking powder, and salt and mix well.
In small bowl, combine Oatmeal, egg, butter, and vegetable oil and mix well.
Add to dry ingredients and stir just until combined. Fold in raspberries. Spoon batter into prepared muffin cups.
Bake muffins for 18–23 minutes or until they are set and golden brown. Let stand for 5 minutes, then remove from muffin cups and cool on wire rack. Serve warm.
