This recipe makes a large batch – 18 generous muffins – which keep well and are easily frozen!
3/4 cup canola or other mild vegetable oil
1 cup brown sugar
3 large eggs
2 cups plain yogurt
3 cups all-purpose flour
2 - 2 1/2 cups oats (old fashioned, if you have them, or quick)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups frozen raspberries (don't thaw them)
Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.
The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and raspberries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the raspberries, straight from the freezer. Either way.
Fill buttered or paper-lined muffin tins all the way, and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.