Oatmeal Raspberry Muffins

Enjoy a delicious and hearty breakfast or snack with these fluffy oatmeal muffins, bursting with sweet raspberries. Made with our Thick Table Rolled Oats for a satisfying and nutritious treat.

Oatmeal Raspberry Muffins

Oatmeal Raspberry Muffins

Ingredients

  • 1 cup Miller’s Choice Unbleached Flour
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable shortening
  • 1 cup Thick Table Rolled Oats
  • 1 large egg
  • 1 cup whole milk
  • 1 ½ cups (6 ounces) fresh or frozen (thawed and drained) raspberries or blueberries
  • ¼ cup turbinado (natural brown) or white sugar
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat the oven to 425ºF. Line 12 muffin cups with paper liners (or grease well with oil or butter). Stir together the flour, brown sugar, baking powder, and salt in a large bowl. Cut in the shortening. Stir in the oats. Whisk together the egg and milk, and pour into the dry ingredients. Mix well. Fold in 1 ½ cups (6 ounces) fresh or frozen (thawed and drained) raspberries or blueberries.
  2. Spoon the batter into the paper liners, filling each about ¾ full. Mix the sugar and and cinnamon and spoon about ¼ teaspoon over each muffin. Bake until lightly golden, 20 to 25 minutes. Makes one dozen.