Raspberry/Blackberry Muffins

Our family loves muffins.. all kinds. Kelly has me making the smaller size muffins for her lunches, this way you are not so filled up with the larger size. Your choice. This recipe calls for one or the other berry, or, if you want to be really different, use both.

• 1 cup rolled oats (not the instant kind)
• 1 cup buttermilk
• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of salt
• 3/4 cup brown sugar, packed
• 1 beaten egg
• 1/4 cup butter, melted
• 1 – 1 1/2 cup berries

Combine the rolled oats and buttermilk and let stand. Combine the next 5 ingredients in a bowl and mix well to blend.

Add the egg and melted butter to the oat mixture. Mix really well. Now add the dry ingredients, mixing only so all is moistened. Now gently add the berries, folding to incorporate.

Fill 12 muffin cups that have been sprayed  with Pam and bake for about 20-23 minutes in a 375 degree oven. The tops should spring back when lightly touched.

Note:

If you do not have any buttermilk in your refrigerator, don’t panic. Put 1 tbsp. lemon juice in a cup and add the milk to make 1 cup. Let stand for 5 minutes and then stir.