Snack

Ruth's Raspberry Oat Muffins is for Snack.

Ruth's Raspberry Oat Muffins takes 20 minutes to prepare.

Ruth's Raspberry Oat Muffins takes 20 minutes to cook.

Ruth's Raspberry Oat Muffins makes 12 servings.

The ingredients for Ruth's Raspberry Oat Muffins are:

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

Here is how you make Ruth's Raspberry Oat Muffins:

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: 12Recipe submitted by SparkPeople user RUTH103.

The nutritional information for Ruth's Raspberry Oat Muffins is:

• 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