Wednesday, October 20, 2010

1-2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

1. In a large bowl, combine the first six ingredients. Stir chocolate chips into dry ingredients (this prevents them from sinking to the bottom of your muffins).

2. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Do not overmix! Gently fold in raspberries. If using frozen raspberries, do not thaw before adding to batter.

3. Fill paper-lined muffin cups, or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.