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Raspberry Oatmeal Cookie Muffins

There’s nothing like the smell of baking muffins to rouse a sleepy household. Tweedy oatmeal muffins are among my favourite, and easily adaptable depending on what you happen to have in the cupboards, fridge or freezer. They take well to raisins and chocolate chips, but also to grated apples or fresh or frozen berries – whatever you have on hand that needs using. With their crunchy golden tops, these muffins are reminiscent of oatmeal cookies, only thicker. Great for lunchboxes too.

Fresh raspberries, blueberries or chopped strawberries are perfect; if you use frozen berries, don’t thaw them first, just dump them from the freezer straight into the batter.



Fill cups for bigger muffins – leave them half to three-quarters full for smaller muffins, or use mini muffin tins. Make sure you eat some while they’re still warm and jammy.

Raspberry Oatmeal Cookie Muffins

adapted from Gourmet

1 cup old-fashioned rolled oats
1 cup buttermilk or plain yogurt, thinned with milk
1/2 cup firmly packed light brown sugar
1 large egg
1/2 cup canola oil or butter, melted and cooled
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fresh or frozen raspberries or blueberries

In a large bowl, stir together the oats and buttermilk and let sit about an hour.

Preheat oven to 400°F and line 12 muffin tins with paper liners.

Add the egg, brown sugar and oil or butter to the oat mixture and stir well. Add the flour, baking powder, baking soda and salt and stir until almost combined; add the berries and stir just until blended.

Divide the batter evenly among the prepared muffin tins and bake for 20 minutes, or until golden and springy to the touch. Serve warm. Makes 1 dozen muffins.

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