Raspberry Oat Bran Muffins

Can you tell what my favorite berries of the moment are? Here's a hint. I used them in cupcakes, ice cream, and now muffins. I wanted a quick and convenient breakfast but these are great afternoon snack. I made them low in fat, dairy-free with extra fiber from bran. They are slightly sweet and shock-full of berries.



Ingredients - adapted from Eating Well's Banana Bran Muffins

• 2 eggs


• 1/2 cup sugar


• 1/4 cup light tasting olive oil


• 1 teaspoon vanilla


• 1 cup whole wheat flour


• 1 cup all purpose flour


• 1/2 cup oat bran


• 1 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup buttermilk (I used a cup of soy milk mixed with juice from a lemon.)


• 1 1/2 cups frozen raspberries

Directions

1. Preheat the oven to 400 degrees. Lightly grease a muffin pan.


2. In a large bowl, whisk eggs, sugar, oil and vanilla together until well mixed.


3. In another clean bowl, combine whole wheat flour, all purpose flour, oat bran, baking powder, baking soda and salt.


4. Pour the flour mixture and buttermilk into the egg mixture. Stir until just combined - fewer than 10 strokes. Do not over stir.


5. Slightly break the frozen raspberries into pieces so that they don't clump together. Fold into the batter.


6. Divide the batter into the greased muffin pan. Bake for 20 minutes.