Three Raspberry Muffins

By Mayo Clinic staff

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1. 1/2 cup oatmeal
2. 1 cup 1% low-fat milk or plain soy milk

3/4 cup all-purpose Flour

1/2 cup cornmeal (best is kibble)

1/4 cup wheat bran

1 tbsp baking powder


1/4 tsp salt

1/2 cup honey

3 1/ 2 tablespoons canola oil

2 teaspoons grated lime zest

1 egg, beat

3. 2/3 cup raspberries
   

   DIRECTIONS

   Heat the oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan with paper or foil liners.

   In a large microwave-safe bowl, combine oats and milk. Microwave until oats are creamy and tender, about 3 minutes. Set aside.

   In a large bowl, combine flour, cornmeal, bran, baking powder and salt. Stir to combine. Add honey, canola oil, lime zest, oat mixture and eggs. Stir until moistened but still slightly lumpy. Gently stir in the raspberries.

   Spoon batter into muffin cups, about 2/3 full. Bake until top is golden brown and a toothpick inserted in center comes out clean, 16 to 18 minutes. Transfer muffins to a wire rack and cool before serving or freezing.

   Nutrition Analysis per Serving

   Serving Size: 1 muffin

   Total Carbs 26 g

   Dietary Fiber

   2g

   Sodium

   126 mg

   • Saturated Fat 0.5 g
   • Total fat 5 g

   reverse Fatty

   Cholesterol
   16 mg

   Protein 3g