I made more muffins. Being pregnant really reminds you of what an animal you are. Not you, me. I keep making things that I can freeze. Storing food away like a hamster. And 6 purple buckwheat muffins(I ate the other 6) were obviously not good enough. So I made these. They were great like a muffin should be, but the buckwheats were better.
1/2 c. rolled oats
1 c. buttermilk
3/4 c. whole wheat flour
3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
2/3 c. brown sugar, packed
1/4 c. vegetable oil
1 c. fresh or frozen raspberries, not thawed
In one bowl, combine oats and buttermilk; let stand 5-10 minutes. In another bowl, mix flour, baking soda, baking powder and cinnamon.
Beat eggs, stir in brown sugar and oil. Blend. Stir in oats mixture, then flour. Gently fold in fruit.
Bake at 375°F. for 20-25 minutes