Yield: 36 Muffins
|1⅓ cup||All purpose flour|
|¾ cup||Rolled oats|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1 \N||Egg, beaten|
|½ cup||Brown sugar, packed|
|¼ cup||Cooking oil|
|¾ cup||Fresh or Frozen Blueberries|
|\N \N||Or raspberries|
: Grease twelve 2½-inch or thirty six 1 ¾-inch muffin cups or line with paper bake cups; set aside. In a large bowl stir together flour, oats, baking powder, baking soda, and salt. Make a well in center.
: In a small bowl combine the egg, milk, brown sugar, oil, and vanilla. Add to flour mixture all at once. Stir JUST TILL MOISENED (batter should be lumpy). Gently fold berries into batter.
: Spoon batter into prepared muffin cups, filling each ¾ full. Bake in a 400 degree oven for 16 to 18 minutes for 2 ½-inch muffins (10 to 12 minutes for 1 ¾-inch muffins) or till golden.
Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups. Serve warm.
: Makes twelve 2 ½-inch or thirty-six 1 ¾-inch muffins.
: Recipe from "Old-Fashioned Favorites from Clabber Girl".