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Makes 24 mini muffins.


  • 1 cup oats (not quick-cook or instant)

  • 1 cup boiling water

  • 1 cup sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • ½ tsp almond extract

  • 1 1/3 cups all purpose flour

  • 1 ½ tsp baking soda

  • ½ tsp salt

  • ½ tsp cinnamon

  • 2 cups fresh raspberries


  • 1.

    Preheat oven to 350 °F and grease mini muffin tins. Place oats on a small bowl and cover with boiling water. Stir once and let sit while preparing rest of muffins.

  • 2.

    Whisk sugar, oil, eggs, vanilla and almond extracts together until evenly blended. In a separate bowl, stir flour, baking soda, salt and cinnamon (no need to sift). Add flour mixture to sugar mixture, alternately with softened oats, starting and finishing with flour. Spoon batter into mini muffin cups to ¾ full. Press 1 or 2 raspberries into the center of each muffin and bake for 18 to 20 minutes, until browned on top.

  • 3.

    Let muffins cool to room temperature before removing from pan.

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