Ruth's Raspberry Oat Muffins
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
Submitted by: RUTH103
Number of Servings: 12
Ingredients
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
Directions
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.
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.
