Double Berry Muffins
Loaded with fresh blueberries and raspberries, these muffins are a special, sweet treat.
- 1½ cups flour
- ¾ cup quick-cooking oats
- ½ cup sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 cup skim milk
- 1 egg
- ¼ cup canola oil
- 1 tsp vanilla
- ½ pint fresh blueberries, washed and drained
- ½ pint fresh raspberries, washed and drained
Preheat the oven to 350 degrees. Coat a 12-muffin tin with cooking spray or with paper liners.
In a large mixing bowl, combine flour, oats, sugar, baking powder, and cinnamon, stirring well to mix.
In a small mixing bowl, combine the skim milk, egg, oil, and vanilla, stirring well to mix.
Add the liquid mixture to the dry mixture and stir until just blended. Do not over-stir. Add the berries and gently fold into the batter.
Spoon batter into prepared muffin cups. Bake for 20 to 25 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately.
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