Serving Size 1 muffin
|Amount Per Serving|
|Monounsaturated fat||3 g|
|Saturated fat||0.5 g|
|Total fat||5 g|
|Dietary fiber||2 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Cornmeal gives these muffins a crunchy texture that contrasts with the raspberries inside.
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.