Categories: Breakfast, Muffins, Raspberries

Ingredients

• 2 cups all-purpose flour
• 1 cup old fashioned oats
• 1 cup packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 egg
• 1 cup milk
• 1/4 cup unsalted butter , melted
• 1 teaspoon vanilla extract
• 1 1/2 cups raspberries
• 1/4 cup sugar

Directions

1. Preheat oven to 400°.

2. Will need two 12-cup muffin pans; Grease 15 muffin cups.

3. In a big bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and allspice.

4. In another bowl, whisk together egg, milk, butter, and vanilla until well blended.

5. Add the egg mixture to the flour mixture and stir until just blended.

6. Gently fold in raspberries.

7. Divide batter equally among prepared muffin cups; sprinkle with sugar.

8. Bake for 16-21 minutes or until tops are light golden and a pick comes out clean.

9. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

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