These moist and delicious Raspberry Oatmeal Muffins are quick and easy to make and stay nice and fresh for a few days.

1 cup buttermilk

1 cup rolled oats (old fashioned oats or instant)

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg, room temperature

1/2 cup whole wheat flour

1/2 cup all-purpose four

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 and 1/2 cups raspberries (fresh or frozen)

Sprinkle of oatmeal for tops of muffins (optional)

Cook Mode Prevent your screen from going dark

Preheat oven to 400F.
In a small mixing bowl, stir together buttermilk and oatmeal. Set aside.
In a small mixing bowl, lightly beat egg, vegetable oil and brown sugar
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking soda, cinnamon and salt.
Add the egg mixture to the dry ingredients and stir just until combined, then add in the buttermilk/oat mixture and stir just until combined.
Gently fold in the raspberries.
Divide equally among the 12 muffin cups.
Sprinkle tops with oatmeal (optional)
Bake in 400F oven to 15-18 minutes until tester inserted in the centre comes out clean.

If you are using frozen raspberries in this recipes, do not thaw the recipes. You can use them straight from the freezer for best results.
Store muffins in a storage container at room temperature for two days or in the refrigerator for up to one week.
Freezing instructions: Muffins may be frozen for up to three months in freezer storage container layered between parchment or waxed paper. Thaw before eating.
Buttermilk substitution: Measure 1 tbsp. of white vinegar or lemon juice in a liquid measuring cup. Fill with milk to the one cup line. Stir and mix, then let stand for 5 minutes. This substitution may be used for any recipe that calls for buttermilk.