Nutritional Info

Nutrition Facts

Serving Size 1 (73g)

Calories 118
Calories from Fat 19 (16%)
Amount Per Serving %DIV
Total Fat 2.1g 3%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 13mg 4%
Sodium 112.5mg 5%
Potassium 108.4mg 2%
Total Carbohydrate 22g 7%
Dietary Fiber 1.8g 7%
Sugars 7.2g
Protein 3.1g 6%

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Recipe Description
Ground oatmeal is the secret ingredient in these muffins. It adds texture and a slightly nutty flavor.
Prep time
15 min
Cook time
23 min
Ready In
38 min


Serves Tool

Serves To:USMetric
1 Cup(c)  all purpose flour
1/2 Cup(c)  whole wheat flour
1/2 Cup(c)  brown sugar
1/4 Cup(c)  oatmeal, ground
1 Teaspoon(t)  cinnamon
2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1 Cup(c)  leftover nutty oatmeal
1   egg
1/4 Cup(c)  butter, melted
3 Tablespoon(T)  vegetable oil
1 Cup(c)  frozen raspberries


Preheat oven to 400° F. Line 12 muffin cups with paper liners and set aside. In large bowl, combine all purpose flour, whole wheat flour, brown sugar, ground oatmeal, cinnamon, baking powder and salt, and mix well. In small bowl, combine oatmeal, egg, butter and vegetable oil and mix well. Add to dry ingredients and stir just until combined. Fold in raspberries. Spoon batter into prepared muffin cups. Bake muffins for 18 to 23 minutes, or until they are set and golden brown. Let stand for 5 minutes, then remove from muffin cups and cool on wire rack. Serve warm.

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