Jamie says: Can’t decide what to bring to a morning staff meeting breakfast? Try homemade muffins! My friend Monique, who’s also interning at Shands with me, came over for the late night baking sesh. We made muffins and cheesy potatoes. It was lots of fun and we didn’t even burn the muffins.
Raspberry Oat Muffins
(adapted from Good Housekeeping’s Blueberry Muffins recipe)
- 1 cup old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large omega-3 egg
- 1 Tbsp, 1 tsp white distilled vinegar
- 1 cup, 1 Tbsp, 2 tsp fat free milk
- 3 Tbsp canola oil
- 1 tsp vanilla extract
- 12 oz fresh raspberries
- 2 tsp sugar
- Preheat oven to 400°F. Spray muffin pans (enough for 15) with no-stick cooking spray.
- Pour oats in a mini blender and pulse until finely ground.
- In a large bowl, combine oats, flour, brown sugar, baking powder, baking soda, and salt.
- In a small bowl, add egg, milk, white vinegar, canola oil, and vanilla. Beat with a fork. Stir into flour mixture until moistened. Fold in raspberries.
- Spoon batter into muffin-pan cups (about 15). Sprinkle with sugar. Bake 23 to 26 minutes or until toothpick comes out clean. Serves: 15. Enjoy!
I liked how the muffin had just enough sweetness and wasn’t overly sweet…more like a breakfast than a dessert. Everyone said they liked them, too.
- Nutrition note: Muffins can be loaded with fat and calories from lots of butter and sugar. Make your own with heart-healthy canola oil, whole grain oats, and less sugar and you’ll be starting your day off right.