• 1-1/3 c. all-purpose flour
  • 1 c. rolled oats
  • ¼ c. brown sugar
  • 1 tbsp. baking powder
  • ½ tsp. cinnamon
  • 1 c. skim milk
  • 1 egg, beaten
  • 3 tbsp. vegetable oil
  • 1¼ c. blueberries
  • ¾ c. raspberries
  1. Preheat the oven to 425° Fahrenheit (218° Celsius).
  2. Spray muffin cups with non-stick cooking spray.
  3. Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl.
  4. Fold in berries.
  5. Spoon the mixture into the muffin cups, approximately 2/3 full.
  6. Bake for 25 to 30 minutes or until light golden brown.