14

Oatmeal Raspberry Muffins w/ Chocolate Chips

July 31, 2014 by

Oatmeal-Strawberry-Muffins

When my family and I spotted a small patch of wild raspberries growing near the side of the road on public property, we made sure to go back to the area as soon as possible to pick what we could.

We ended up with about a half to three-quarters of a cup of small raspberries so I thought that the perfect use for them would be in a batch of homemade muffins. Judging by how quickly they were devoured, I would say it was a good idea.

Now I’d like to share the recipe with you. I used a standard Muffin recipe from my Better Home and Gardens Breast Cancer Awareness Cookbook.  

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.

Here is my version:

raspberries

The Members

1 cup flour (I used whole wheat pastry flour. You can use whole wheat, all-purpose, or a combination of both)

3/4 cup oats

1/4 cup unsweetened, flaked coconut (or you can use oats)

1/4 cup sugar (I cut back on the sugar in my recipes. If you would like a sweeter muffin, use 1/2 cup. Keep this in mind if you are using chocolate chips, however.)

2 teaspoons baking powder

1/4 teaspoon salt (I use Redmond’s for the health benefits)

1 teaspoon poppy seeds (optional)

dash of cinnamon (optional)

3/4 cup milk (I used buttermilk, but any will work)

1 egg (or Flax or Chia Egg Replacer)

1/4 cup oil or melted butter (I used olive oil)

1/2 – 3/4 cup fresh raspberries (or other seasonal berry)

1/4 – 1/2 cup chocolate chips (I used 1/4 cup)

 

The Method

In a mixing bowl, combine flour, oats, coconut, sugar, baking powder, salt, poppy seeds, and cinnamon. Stir until combined.

I use this 4 cup glass measuring cup (you can also use a separate bowl) to measure milk and oil. Whisk in an egg.

Gently fold the raspberries into the flour mixture to coat them. Then add the liquid mixture, stirring with a spatula just until combined. Fold in chocolate chips. Use care not to overmix.

Using my large cookie scoop, I fill my silicone muffin cups. (These silicone baking cups ensure that I don’t have to purchase paper cups or grease a pan. They make clean up super easy, too!) This recipe yielded 12 muffins.

Bake in a preheated oven at 350 degrees for 12-15 minutes. My countertop convection oven cooks quickly so mine took 12 minutes.

After removing from the oven, I immediately gave each muffin a small pat of butter because after God and family, my next love is butter. This is, of course, optional if that’s not the way you roll.

I let the muffins cool for 5 – 10 minutes in the silicone cups and then transfer to a cooling rack. They taste delicious both warm and at room temperature. Make sure you get one before the family raids the kitchen. A glass of cold milk is also highly recommended.

~Enjoy!

Print This Post Print This Post

Shared at: Being Frugal By ChoiceMostly Homemade Mom, and The New Mrs. Adventures.

And at The Wednesday Round-UpLife With Garnish, & Retro Re-pin Party

What is your favorite muffin?

14 Responses to Oatmeal Raspberry Muffins w/ Chocolate Chips

  1. Arlene Baker

    Oh, these are yummy and that convection oven is the best~it conserves energy and doesn’t heat up the kitchen on these hot days. Love you and can hardly wait to taste your cooking again, soon!

    • Heather

      I may or may not be slightly in love with my convection oven, especially in the summer! I’ll make these for you when you come, if I can get my hands on some more raspberries.

  2. robin pate

    These sound yummy, but I need to get some raspberries, what about using frozen, thaw first? Convection oven great idea when sooo hot. Thanks for posting this.

    • Heather

      Yes, Robin, frozen will work just fine as long as they are thawed first. My convection oven is wonderful. I bake bread all summer without heating up the house. I have had it for several years now and it is my favorite appliance in the kitchen. It also saves energy as it only takes minutes to preheat and it bakes food faster than my full-size oven. My full-size oven is now a storage unit for my bakeware. Thanks for reading!

    • Heather

      You will love these for sure then. They are SO good. I love that they are also quite filling with the addition of the oatmeal. Enjoy!

  3. thebetterbaker11

    I’ve been wanting to make these and keep forgetting about them. I just washed some raspberries and was wondering what I could make with them…when I came across this lovely recipe. MMMM! We will be enjoying them very soon.

    • Heather

      I promise you won’t regret it! Come back and let us know what you thought. Wish we could enjoy them together with a nice chat and a hot cup of coffee! xo

Leave a Reply

Your email address will not be published. Required fields are marked *