Time: 55 min.
Complexity: easily
Servings: 12

These fragrant muffins with fresh raspberries and lemon zest are made with whole-wheat flour and rolled oats, which complement the fruity freshness of the filling with a subtle nutty flavor, while brown sugar adds extra moisture. These muffins are easy to make and perfect for breakfast or a snack during the day.

Ingredients:

• 0.5 cups oatmeal
• 1.5 cups whole grain baking flour
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 0.5 cups vegetable oil
• 0.5 cup sour cream
• 0.5 cups tightly packed light brown sugar
• 1 tsp vanilla extract
• 3/4 tsp finely grated lemon zest
• 2 large eggs
• 1 cup raspberries
• Turbinado sugar for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, rolled oats, eggs, sour cream, lemon zest, turbinado sugar

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Spread the oats on a rimmed baking sheet and bake until lightly browned, 8–10 minutes; let cool completely.
Step 2
• Line a 12-cup muffin tin with paper liners.
  
  
  When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
Step 3
• Combine toasted oats, whole-wheat flour, baking powder, salt, and baking soda in a large bowl. In another large bowl, combine the butter, sour cream, brown sugar, vanilla, lemon zest, and eggs. Fold the sour cream mixture into the flour mixture until it forms a smooth batter with few lumps, then fold in the raspberries.
Step 4
• Divide the batter evenly among the prepared muffin tins. Sprinkle with turbinado sugar. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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