Ingredients

  • 1 2/3 cups all-purpose flour
  • 3/4 cup quick-cooking oats
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 tsp cocoa
  • 1 egg, lightly beaten
  • 3/4 cup fat-free milk
  • 1/3 cup canola oil
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh or frozen Ontario raspberries
  • 1/2 cup miniature semisweet chocolate chips 

 

Directions

  1. In a large bowl, combine the first seven ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
  2. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

 

Serves