1/2 can butter warmed
1/2 cup brown sugar firmly packed
1 large egg
1/2 cup yogurt
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
2 cups oats, rolled (raw)
1 cup raspberries
Instructions
Instead of respberries, try using blueberries or blackberries.
In a bowl with a mixer on high speed, beat butter and sugar until well blended. Beat in egg and yogurt. Add flour, baking poweder, baking soda and cinnamon. Mix on low speed until all ingredients are incorporated. Stir in oats. Then add berries and stir gently to distribute them through the very stiff batter.
Fill buttered muffin cups with the batter, and bake in 350 degree oven until the muffens are browned, 25-30 minutes.
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Yields: 12 Servings
Sunset, 9/1999, Page 170
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