Whole grain raspberry muffins
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 219, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 25 G., fiber 3 G., cholesterol 36 mg, sodium 155 mg, sugar 11 G.
Calories 219, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 25 G., fiber 3 G., cholesterol 36 mg, sodium 155 mg, sugar 11 G.
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.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 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
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Recipes with similar ingredients: whole grain flour, raspberry, lemon zest, sour cream, rolled oats
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Spread the rolled oats on a rimmed baking sheet and bake until lightly browned, 8–10 minutes; let cool completely.
- Combine the oats, 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.
- 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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