RASPBERRY OATMEAL MUFFINS

RASPBERRY OATMEAL MUFFINS

18 MUFFINS, REGULAR SIZE:

  • 12 OZ OF Limited Edition RASPBERRIES
  • 2 EGGS
  • ½ CUP OF BROWN SUGAR
  • 3 TBSP OF BUTTER, MELTED
  • 1 TSP OF VANILLA BLEND
  • 1 TSP OF GROUND CINNAMON
  • 3 CUPS OF CRUSHED OATMEAL
  • 1 TSP OF BAKING POWDER
  • CRUSHED ALMONDS OR PECANS (TO TASTE)
  • COOKING OIL OR BUTTER, FOR GREASING
  • COTTAGE CHEESE

 

1. PREHEAT OVEN TO 350° F.

 

2. BLEND THE RASPBERRIES, THEN POUR THEIR JUICE INTO A BIG BOWL.

 

3. ADD THE EGGS, BOTH THE WHITE AND YOLK, THEN WHISK UNTIL INCORPORATED.

 

4. ADD THE BROWN SUGAR, THEN WHISK.

 

5. ADD THE MELTED BUTTER, THEN WHISK.

 

6. ADD THE VANILLA BLEND, THEN WHISK.

 

7. ADD THE GROUND CINNAMON, THEN WHISK.

 

8. ADD THE OATMEAL, BAKING POWDER, AND ALMONDS, THEN WHISK.

 

9. GREASE THE INSIDE OF THE PAPER MUFFIN LINERS AND PLACE THEM IN A MUFFIN PAN.

 

10. CAREFULLY SPOON THE MIX INTO THE MUFFIN LINERS. YOU CAN USE A SMALL LADLE OR EVEN AN ICE-CREAM SCOOP.

 

11. BAKE FOR 30 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER OF A MUFFIN COMES OUT CLEAN.

 

12. DECORATE AND ENJOY WITH COTTAGE CHEESE AND A RASPBERRY ON TOP.

 

Suggested cookware:

  • Blender
  • Big Bowl
  • Whisk
  • Muffin Pan
  • Paper Muffin Liners
  • Toothpick
  • Small Ladle or Ice-cream Scoop

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