Ingredients

The following ingredients have 12 Servings
  • 1/2 cup rolled oats
  • 1 cup Buttermilk (or milk substitute)
  • 1 1/2 cups all purpose flour (or gluten free substitute)
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp cinnamon
  • 1 egg
  • 2/3 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 cup Fresh or Frozen Raspberries

Instruction

  • Preheat oven to 375 F
  • In mixing bowl combine oats and milk and let stand 5 minutes. After 5 minutes beat in egg, brown sugar, and oil until combined. Mix in flour, baking powder, & baking soda.
  • Carefully fold in raspberries.
  • Fill lined cupcake pan 3/4 of the way full.
  • Bake at 375 for 20 minutes until golden.Gluten Free
  • Use a gluten free flour mix. Also gluten free oats.Dairy Free
  • Substitute a dairy free milk of your choice. I used almond milk.