Gather ingredients and preheat oven to 400°F. Grease or line muffin tins with paper cups.

Combine rolled oats and buttermilk; 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, then add in the buttermilk/oat mixture.

Gently fold in the raspberries.

Divide equally among the 12 muffin cups. Sprinkle tops with rolled oats.

Bake in 400°F oven to 15-18 minutes until tester inserted in the centre comes out clean.

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