A Little Crazy & a Recipe for Raspberry Oat Muffins

C and I went to the most amazing farmer’s market the other day.

Not prepared to buy much, we came with one market bag, and figured we’d just carry the rest. After a couple of hours, a giant cinnamon bun, and about a hundred dollars more than we expected to spend, we went home with a load of goodies. By a load, I mean a box and a bag full, and three {er… four} flats of raspberries.

We’re not crazy. We gave some of it away to our family later in the day. But most of it, we kept {so yeah, a little crazy}.

For those who are concerned, my body composition is now 45% raspberry, 26% tomato, and 29% Stephanie.

As much as I love to nosh on a half-pint of berries in the morning, it’s also nice to switch it up {bake with them, include them in salads, blend them in smoothies}. So when I got a baking urge {a legitimate thing} the other day, I mixed up a batch of these Raspberry Oat Muffins, which are not too sweet {if you like your muffins sweet, add an extra ¼ cup sugar}, a good source of fibre, and, of course, packed with raspberries.

Just in case you didn’t go crazy at a market and don’t have a horde of raspberries {also a legitimate thing} to spare, use whatever fruit you like best in muffins.

Raspberry Oat Muffins
Inspired by Joy of Baking’s Blueberry Muffins
Makes 12

Ingredients:
1 cup all-purpose flour
¾ cup whole wheat flour
¼ cup rolled oats (or other rolled hot cereal), plus more, to finish
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon sea salt
Pinch of cinnamon
1 large egg
1 egg white
1 cup low fat plain yogurt
¼ cup grape seed oil
2 teaspoons pure vanilla extract
1/3 cup granulated sugar, plus more, to finish
1/2 pint of fresh raspberries

Instructions:
1. Preheat oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk flours, rolled oats, baking powder and soda, sea salt, and cinnamon; set aside.

3. In a large bowl, whisk egg and egg white, yogurt, oil, vanilla, and sugar. Add the dry mixture and mix with a large spoon just until combined. Gently fold in raspberries.

4. Distribute the batter evenly among the paper-lined muffin tin; sprinkle with a bit of sugar, and some rolled oats. Bake in the preheated oven for 18–22 minutes, or until the muffins are deep golden in colour. Cool for five minutes in the pan, and then transfer to a wire rack to cool completely before storing in an airtight container for up to 3 days.