- 1 cup frozen raspberries (thawed)
- 2 cups 1% or skim milk
- 1 cup rolled oats
- 1/2 cup creamy all natural peanut butter
- 1 1/2 cups whole-wheat pastry flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 cup light brown sugar
- 4 Tbsp. unsalted butter, melted
- 1 egg
Preheat oven to 425 degrees. Line muffin tin with liners and spray a little nonstick cooking spray at the bottom of each liner. Place the frozen raspberries in a colander and thaw under running cold water. Once thawed, pat gently to dry. Set aside. Pour milk into a medium saucepan and slowly bring to a boil. Add in your oat and cook for only five minutes. Add the peanut butter and stir until smooth. Let cool.
Next, in a large bowl whisk together your flour, baking powder and salt. In a smaller bowl, whisk together the melted butter, sugar and egg until smooth and blended. Add you egg mixture and oatmeal mixture to your dry ingredients and stir until mixed through. Next, gently fold in your raspberries. Some will get smashed in the process which is good. It makes the raspberries flavor standout in the muffins.
Fill each muffin cup about 3/4 full. Bake for 15 minutes or until a toothpick inserted in the middle comes out clean.