Blueberry Raspberry Whole Wheat Oatmeal Muffins
(recipe adapted from the basic muffin recipe in Better Homes and Gardens New Cookbook, pg. 115)
- 1 1/3 cup whole wheat flour
- 3/4 cup rolled oats*
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
- 3/4 cup frozen (or fresh) raspberries and blueberries
Combine whole wheat flour, oats, sugar, baking powder, and salt in a mixing bowl. Once ingredients are combined, make a well in the center.
In another bowl (I do it in my 2 cup measuring cup so I can measure my ingredients and then I don't have to get another bowl dirty) combine milk, oil, and egg. Pour all at once into the flour mixture. Mix until combined.
Mix in blueberries and raspberries (no need to thaw, if frozen).
Spoon muffin batter into 12 lined or greased muffin cups.
Bake for 18 minutes at 400 degrees Fahrenheit or until a toothpick inserted in the middle of a muffin comes out clean. Cool on wire rack.
I'll admit that I kind of messed up. I meant to do half white flour and half wheat flour, but I miscalculated (story of my life) and realized that I had added the entire amount of flour after I finished adding the wheat flour, so I figured I'd just see how things turned out. And they turned out great! Really--so, so yummy.
Olivia and I already shared 4. (eek!) :)