Raspberry Oatmeal Muffins

1. Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
   

2. Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.

3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
   

4. Add egg and oil to oat mixture. Mix well.
   

5. Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
   

6. Scoop batter into muffin tin, filling each cup 3/4 of the way full.
   

7. Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.

Variations and Substitutions

You can use either fresh or frozen raspberries in these yummy oatmeal muffins, or you can switch them out for whatever is in season at the time.

Try adding diced apples and cinnamon, or use frozen blueberries instead of raspberries. There are so many nutritious options, so get creative with your mix-ins and enjoy a sweet breakfast treat you can feel good about.

Cooking and Serving Tips

• To keep muffins from becoming too hard and dense, avoid over-stirring the batter.
• If you're using frozen berries, don't thaw before use.
• Pair a muffin with a boiled egg and a piece of fruit for a balanced breakfast that you can eat on your commute or when you get to work.
• With roughly 150 calories per muffin, these muffins also make for a great mid-day snack.