WHOLE-WHEAT RASPBERRY MUFFINS
Provided by Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Spread the oats on a rimmed baking sheet and cook until lightly toasted, 8 to 10 minutes; cool completely.
- Combine the toasted oats, flour, baking powder, salt and baking soda in a large bowl. Whisk together the oil, sour cream, brown sugar, vanilla, lemon zest and eggs in another large bowl. Fold the sour cream mixture into the flour mixture until just combined (a few lumps are okay), and then fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Michele De Prado
[email protected]These muffins are the perfect grab-and-go breakfast or snack.
Robert Pilkington
[email protected]These muffins freeze well, so I can always have a batch on hand.
Samita Kc
[email protected]I love the tartness of the raspberries in these muffins.
Bandile Lwandile
[email protected]These muffins are a great way to get my kids to eat whole wheat flour.
jedidiah marfo
[email protected]I've made these muffins several times now and they're always a hit.
Rito Maluleke
[email protected]These muffins are so moist and flavorful. I can't believe they're made with whole wheat flour.
Hiwa Qrmu
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Soomro Tallah
[email protected]These muffins are perfect for breakfast, lunch, or a snack.
Jamal Sorkar
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them.
Robert Mokandu
[email protected]These muffins are a great way to use up leftover whole wheat flour.
Motivation and Informatics (Kaif)
[email protected]I didn't have any raspberries on hand, so I used blueberries instead. They turned out great!
Wajih Farhat
[email protected]These muffins are so easy to make! I had them in the oven in less than 30 minutes.
Arifmoiz Arif
[email protected]I love the combination of whole wheat flour and raspberries in these muffins. They're hearty and filling, but still light and fluffy.
Devraj Chaudhary
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.