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Share your favorite muffin recipes here.
RASPBERRY AND OAT MUFFINS
3/4 c. flour
1/3 c. old-fashioned rolled oats
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
3 T. sugar (divided)
1 egg, beaten
1/2 c. milk or slightly more if necessary (see note)
1/2 c. fresh raspberries
1/4 c. chopped pecans
In bowl, stir together flour, oats, baking powder, baking soda, salt and 2 T. plus 2 t. sugar. In another bowl, beat egg with 1/2 c. milk. Gently stir egg mixture into dry ingredients. Do not beat. If batter is stiff, add 1 to 2 more tablespoons of milk. Fold in raspberries and pecans.
Preheat oven to 375 degrees. Grease or line with paper 6 to 8 muffin cups.
Spoon in batter, filling 3/4 full. Lightly sprinkle remaining 1 t. sugar over muffin batter. Bake for 20 minutes or until muffins are golden brown and pick inserted near center of the muffin comes out clean. Remove from oven and let sit 5 minutes; turn out onto wire rack to cool completely.
Note: If desired, substitute half-and-half for all or part of the milk.