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Innkeeper Sandra first learned to love these muffins when she was a child going to school in Scotland where they manage to toss some oats into almost everything they cook. When she wasn't playing cricket with the boys, she was off picking raspberries for the muffins!

1 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp freshly ground nutmeg
1 tsp cinnamon
1/4 tsp seasalt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup golden brown sugar, firmly packed
1 large egg
1/2 cup whole milk
1 tsp pure vanilla flavoring
1 cup oats
1 cup freshly picked raspberries

Preheat oven to 375 degrees. Line a muffin tray with paper cupcake cups.

In a medium bowl, combine the flour, baking powder, baking soda, nugmeg, cinnamon, and salt. Set aside. In a large bowl, mix the butter and brown sugar until fully combined. Add the egg, milk, and vanilla to the butter mixture and mix until thoroughly combined. Slowly add dry ingredients to the wet ones and mix to combine. Fold in the oats. Fill each cupcake cup a little less than half way. Gently press a few raspberries into the batter and cover with more batter until the cups are 3/4 full. If desired, press a raspberry into the top of each muffin.

Bake muffins for 16-18 minutes until brown and a tester inserted in the middle of one comes out clean. Immediately remove muffins from pan and cool on a wire rack.