Lemon Raspberry Muffins

 1 cup rolled oats

1 1/2 cups flour

1 1/2 teaspoons baking soda

dash of salt

2 eggs

Juice and zest from one lemon

1/2 cup canola oil

1/2 cup milk

1/2 cup sugar

1 teaspoon vanilla

1 cup raspberries (fresh or frozen)

Directions

Preheat oven to 375F and grease or line a muffin tray.

In a large bowl, combine the eggs, lemon juice and zest, oil, milk, sugar, and vanilla. Whisk together until well blended.

In a small bowl, mix together the oats, flour, baking soda, and salt. Add to the dry ingredients and mix until just combined. Fold in the raspberries. Spoon the mixture into the muffin tray and bake for 15-20 minutes -- until golden brown and a toothpick inserted in the middle comes out clean.

Allow to cool for a few moments before removing from the tray and eating or storing. These can be frozen.

Source: Leanne Bakes