Three Grain Raspberry Muffins

Total Time: 36 mins Preparation Time: 15 mins Cook Time: 21 mins

Ingredients

• 1/2 cup rolled oats
• percent low-fat milk (soya milk) or plain soymilk (soya milk)
• 3/4 cup all-purpose flour (plain)
• 1/2 cup cornmeal, preferably stone-ground
• 1/4 cup wheat bran
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark honey
• 3 1/2 tablespoons canola oil
• 2 teaspoons grated lime zest
• 1 egg, lightly beaten
• 2/3 cup raspberries

Recipe

• 1 preheat the oven to 400 degrees.
• 2 line a 12-cup muffin pan with paper or foil liners.
• 3 in a large microwave-safe bowl, combine the oats and milk.
• 4 microwave on high until the oats are creamy and tender, about 3 minutes.
• 5 set aside.
• 6 in a large bowl, combine the flour, cornmeal, bran, baking powder and salt.
• 7 whisk to blend. add the honey, canola oil, lime zest, oats mixture and egg.
• 8 beat just until moistened but still slightly lumpy.
• 9 gently fold in the raspberries.
• 10 spoon the batter into the muffin cups, filling each cup about 2/3 full.
• 11 bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
• 12 transfer the muffins to a wire rack and let cool completely.