Sunday, March 20, 2016

Oatmeal Raspberry Muffins with Chocolate Chips

How I miss my blogging friend, Heather, at My Overflowing Cup. She went to work (though she probably doesn't consider it work because she's having such a good time) as a teacher at a Christian school and doesn't have as much time now for blogging.

I have always loved muffins and am happy to share this recipe with you. 

I have always appreciated Heather's frugal ways, but having recipes that don't taste 'frugal'. Her 'statement' at her blog says it's about faith, food and frugality.

This one is wonderful and I hope you'll try it soon. 

Please stop the link above...and check out more of Heather's wonderful dishes, like Corn and Wild Rice and One-Bowl (Healthier) Chocolate Cupcakes.


1 c. flour (whole wheat works well too) 
3/4 c. oats
1/4 c. unsweetened, flaked coconut (or you can use oats)
1/2 c. sugar 
2 tsp. baking powder 
1/4 tsp. salt 
1 tsp. poppy seeds, optional
dash of cinnamon, optional
3/4 c. milk (I used buttermilk)
1 egg
1/4 c. (coconut) oil or melted butter
1/2 – 3/4 c. fresh raspberries (or other seasonal berry)
1/4 – 1/2 c. chocolate chips 
Preheat oven to 350. 
In a large mixing bowl, combine flour, oats, coconut, sugar, baking powder, salt, poppy seeds, and cinnamon. Stir until combined.
In medium bowl, combine milk and egg; stirring until well blended.
Gently fold the raspberries into the flour mixture to coat them. Then add the liquid mixture, stirring just until combined. Fold in chocolate chips. Do not to overmix.
Grease 12 regular sized muffin tins. Using a large cookie scoop if preferred, fill muffin tins. Bake for 12-15 minutes.
(Heather likes to top each muffin with a pat of butter after removing from oven, but it isn't necessary)
Cool for 5 minutes and then transfer to a cooling rack. They taste delicious both warm and at room temperature. Serve with a tall glass of milk. 
Linked to Weekend Potluck

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