I'm glad I took this summer to once again pick and freeze berries and other fruits to add use in baking throughout the fall and winter months. For this batch of muffins I chose to use raspberries, but you can substitute with rhubarb, blackberries or even peaches. I typically use plain yogourt in these muffins, but also have used the yogourt that is the same flavour as the fruit that I've added.
- 1 cup quick oats
- 1 cup yogourt, plain or the flavour of your fruit choice
- 1/2 cup vegetable oil
- 3/4 cup brown sugar
- 1 egg
- 1 cup flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup finely crushed Shreddies cereal (if Shreddies are not available substitute with 1 cup natural bran)
- 1 1/4 cup fruit, frozen or fresh. When using a tart fruit I sprinkle the fruit with 2 tbsp of white sugar before folding into batter.
- Stir together quick oats and yogourt and allow to sit for a few minutes.
- Add oil, brown sugar and egg and beat well.
- Mix together the remaining dry ingredients and just mix until blended.
- Fold in the fruit.
- Grease muffin tin and divide between the 12 muffin cups.
- Bake at 400º for 18-20 minutes or until toothpick inserted comes out clean.