These are delicious muffins, the glaze takes them from pretty good to awesome. Without the glaze, they taste like a kind of healthy fruity muffin. With the glaze, you can serve them at a party or make them as a treat. These muffins make me want to have my own raspberry plants. I originally found this recipe here.
Raspberry Oatmeal Muffins
1 cup brown sugar
3/4 cup butter or oil
3 large eggs
2 cups plain yogurt
3 cups flour (whole wheat is my preference)
2.5 cups quick oats
2 tsp baking soda
1/2 tsp salt
1 cup smashed raspberries
Glaze
1 Tablespoon cream cheese
1 Tablespoon butter
2 Tablespoons raspberry juice (from smashed berries)
Confectioners sugar
Mix butter, sugar and eggs. Add yogurt, mix well. In separate bowl, mix flour, oats, soda and salt. Combine with wet mixture. Fold in smashed berries.
Put mixture into greased muffin cups, Bake at 400 degrees Fahrenheit for 10-12 minutes for mini muffins, 15-18 minutes for full size. Muffins should spring back when gently touched. Let cool before glazing.
For glaze, mix cream cheese, butter and raspberry juice then start adding confectioners sugar, 1/4 cup at a time until it is desired thickness. Drizzle over muffins.
