Raspberry Oatmeal Muffins

Raspberry Oatmeal Muffins are a simple breakfast idea, crammed with healthy oats, raspberries, and Greek yogurt.

INGREDIENT

▢1 cup oats (aged or fast; NOT instant, raw)

▢½ cup sugar (packaged)

▢ 1 cup of Greek yogurt

▢⅓ cup of oil

▢1 large egg

▢ 1 cup all-purpose flour

▢½ teaspoon salt

▢1 teaspoon leaven

▢½ teaspoon bicarbonate of soda

▢1 cup raspberries (fresh or frozen both work; don't thaw if frozen; mix with 2 tablespoons flour)

INSTRUCTIONS

1.Combine the wet ingredients and therefore the oats: during a large measuring bowl, combine the oats, sugar , Greek yogurt, oil and egg. Shake well, then put aside and let stand 5 minutes (if using quick-cooking oats) to 10 minutes (for old-style oats).

2.Preparation: While the oats are soaking, preheat the oven to 400 ° F and line the 12 muffin pans with liner.

3.Combine dry ingredients: add flour, salt, leaven and bicarbonate of soda to an outsized bowl. Mix it well.

4.Mix wet and dry ingredients: Add wet ingredients to the bowl crammed with dry ingredients and fold until well blended. don't mix too much!

5.Add berries: Now add the berries and increase the dough, stirring 2-3 times. No longer!

6.Finish and Bake: Divide the dough evenly between 12 cups of muffins (very easy with a cookie scoop!) Bake at 400 degrees for 20 minutes. Let it cool within the pan for five minutes, then cool completely on a cooling rack.