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.
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Michele De Prado
pm@aol.comThese muffins are the perfect grab-and-go breakfast or snack.
Robert Pilkington
robert_pilkington@hotmail.comThese muffins freeze well, so I can always have a batch on hand.
Samita Kc
kc.s@aol.comI love the tartness of the raspberries in these muffins.
Bandile Lwandile
bandile-l@gmail.comThese muffins are a great way to get my kids to eat whole wheat flour.
jedidiah marfo
m@hotmail.comI've made these muffins several times now and they're always a hit.
Rito Maluleke
rm@yahoo.comThese muffins are so moist and flavorful. I can't believe they're made with whole wheat flour.
Hiwa Qrmu
hiwa_qrmu69@hotmail.frI love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Soomro Tallah
t5@yahoo.comThese muffins are perfect for breakfast, lunch, or a snack.
Jamal Sorkar
js83@hotmail.co.ukI made these muffins for a potluck and they were a huge success! Everyone loved them.
Robert Mokandu
r_mokandu27@hotmail.comThese muffins are a great way to use up leftover whole wheat flour.
Motivation and Informatics (Kaif)
motivation.a71@yahoo.comI didn't have any raspberries on hand, so I used blueberries instead. They turned out great!
Wajih Farhat
wajih.f0@hotmail.comThese muffins are so easy to make! I had them in the oven in less than 30 minutes.
Arifmoiz Arif
arif_a19@hotmail.comI love the combination of whole wheat flour and raspberries in these muffins. They're hearty and filling, but still light and fluffy.
Devraj Chaudhary
chaudhary.devraj26@hotmail.comThese 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.