Perfect dozen: Three-grain raspberry muffins make a healthy, delicious treat
Dietitian's tip: Cornmeal gives these muffins a crunchy texture that pairs well with any sweet berry, from raspberries to blueberries. If one dozen muffins is too many, freeze any extras in a lock-top plastic bag. Courtesy of the Mayo Clinic.
Makes 12 muffins
1/2 c. rolled oats
1 c. 1 percent low-fat milk or plain soy milk (soya milk)
3/4 c. all-purpose (plain) flour
1/2 c. cornmeal, preferably stone-ground
1/4 c. wheat bran
1 T. baking powder
1/4 tsp. salt
1/2 c. dark honey
31/2 T. canola oil
2 tsp. grated lime zest
1 egg, lightly beaten
2/3 c. raspberries
Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool completely.