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If you have extras, these muffins can be stored in the freezer in a lock-top plastic bag.
Heat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oat mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool before serving or freezing.
Total carbohydrate: 26 g
Cholesterol: 16 mg
Dietary fiber: 2 g
Monounsaturated fat: 3 g
Protein: 3 g
Saturated fat: 0.5 g
Serving size: 1 muffin
Sodium: 126 mg
Total fat: 5 g
Fats and oils: 1
Grains and grain products: 1
Last Updated Mar 16, 2019