• Preparation Time 15 minutes
  • Baking Time 22 minutes
  • Makes 1 dozen muffins


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup Robin Hood® Oats
  • 1 cup buttermilk
  • 1 cup Robin Hood All Purpose Whole Wheat Flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup brown sugar, packed
  • 1 egg, beaten
  • 1/4 cup butter, melted
  • 1 cup raspberries

Serving Size: 1 dozen muffins


Serving Size: 1 dozen muffins

  • Preheat oven to 400°F (200°C).
  • In a small bowl, combine oats and buttermilk. Let stand.
  • In a mixing bowl, combine flour, baking powder, baking soda, salt and brown sugar. Stir well to blend.
  • Add egg and melted butter to oat mixture. Mix well.
  • Add oat mixture all at once to dry ingredients. Stir just until moistened. Gently fold in raspberries.
  • Fill greased muffin cups ¾ full. Bake at 400°F (200°C) for 15-22 minutes or until top springs back when lightly touched.


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