Ruth's Raspberry Oat Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 3.3 g
  • Cholesterol: 35.8 mg
  • Sodium: 378.0 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Ruth's Raspberry Oat Muffins calories by ingredient
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Number of Servings: 12


    quick oats, dry, 1/2 cup
    Milk, nonfat, 1 cup
    Flaxseed, measure 2 tbsp, then grind in coffee grinder
    Brown sugar, 1/4 cup
    Egg, fresh, 2 large
    Canola Oil, 1 tbsp
    Cinnamon, ground, 1 tsp
    Whole Wheat Flour, 1 1/4 cup
    Baking Powder, 2 tsp
    Baking Soda, 3/4 tsp
    Salt, 1 tsp
    Raspberries, 1 cup


Prepare muffin tins for 12 muffins- lightly grease with margarine or oil.
Check that oven rack is in middle of oven. Preheat oven to 375 degrees F.
1. In medium bowl, soak oats & ground flaxseed in milk for 15 minutes. Stir in brown sugar.
2. In another small bowl, beat eggs, add oil and mix. Add to oats mixture.
3. In large bowl, stir together flour, cinnamon, baking powder, baking soda, salt.
4. Make a well in the dry ingredients and add wet mixture, folding together only enough to moisten.
5. Scoop mix into prepared muffin tins (12 muffins).
6. Divide raspberries evenly among muffins, then poke them into the batter with a fork.
Bake on middle rack of oven for 20 minutes, or until lightly brown on top.
Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user RUTH103.

TAGS:  Snacks | Snack | Snacks Snack |

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