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Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Active Time:10 minsTotal Time:35 minsServings:12Jump to Nutrition Facts
Active Time:10 minsTotal Time:35 minsServings:12
Active Time:10 mins
Active Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupreduced-fat milk1tablespoonlemon juice1cupold-fashioned rolled oats1cupwhitewhole-wheat flour½cuplightly packedbrown sugar1teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt1largeegg, beaten¼cupcanola oil1teaspoonvanilla extract1cupfreshorfrozenraspberries
Cook Mode(Keep screen awake)
Ingredients
1cupreduced-fat milk
1tablespoonlemon juice
1cupold-fashioned rolled oats
1cupwhitewhole-wheat flour
½cuplightly packedbrown sugar
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1largeegg, beaten
¼cupcanola oil
1teaspoonvanilla extract
1cupfreshorfrozenraspberries
DirectionsPreheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.Combine 1 cup milk and 1 tablespoon lemon juice in a medium bowl. Set aside.Whisk 1 cup each oats and flour, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a large bowl.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekWhisk egg, ¼ cup oil and 1 teaspoon vanilla together in a medium bowl. Add the milk mixture and combine. Add the wet mixture to the dry mixture; stir until just moistened. Gently fold in 1 cup raspberries.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekDivide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 22 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekEatingWell.com, October 2024
Directions
Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.Combine 1 cup milk and 1 tablespoon lemon juice in a medium bowl. Set aside.Whisk 1 cup each oats and flour, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a large bowl.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekWhisk egg, ¼ cup oil and 1 teaspoon vanilla together in a medium bowl. Add the milk mixture and combine. Add the wet mixture to the dry mixture; stir until just moistened. Gently fold in 1 cup raspberries.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekDivide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 22 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
Combine 1 cup milk and 1 tablespoon lemon juice in a medium bowl. Set aside.
Whisk 1 cup each oats and flour, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a large bowl.
Whisk egg, ¼ cup oil and 1 teaspoon vanilla together in a medium bowl. Add the milk mixture and combine. Add the wet mixture to the dry mixture; stir until just moistened. Gently fold in 1 cup raspberries.
Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 22 minutes. Let cool in the pan for 10 minutes before transferring to a wire rack.
EatingWell.com, October 2024
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Nutrition Facts(per serving)152Calories6gFat22gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
