Berry Teatime Muffins
1 1/3 cups all-purpose flour
3/4 cup rolled oats
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/2 cup packed brown sugar
1/4 cup cooking oil
1/2 teaspoon vanilla
3/4 cup fresh or frozen blueberries or raspberries
Grease twelve 2 1/2-inch or thirty-six 1 3/4-inch muffin cups or line with paper bake cups; set aside. In a large bowl stir together flour, oats, baking powder, baking soda, and salt. Make a well in center.
In a small bowl combine the egg, milk, brown sugar, oil, and vanilla. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Gently fold berries into batter.
Spoon batter into prepared muffin cups, filling each 3/4 full. Bake in a 400° oven for 16 to 18 minutes for 2 1/2-inch muffins (10 to 12 minutes for 1 3/4-inch muffins) or till golden. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups. Serve warm. Makes twelve 2 1/2-inch or thirty-six 1 3/4-inch muffins.