Oatmeal Raspberry Muffins
If you're looking for a muffin that’s truly satisfying, you’ve found it. We set out to create the perfect balance between a light, fluffy treat and a hearty, wholesome breakfast, and this recipe is the delicious result.
The secret is in the ingredients. Our Thick Table Rolled Oats give these muffins a fantastic texture and nutty flavor that will actually keep you full, while our Miller’s Choice Unbleached Flour creates that tender, bakery-quality crumb you crave. Add in pops of sweet raspberry, and you have a nutritious treat that feels like an indulgence.
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
- 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.
- 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.