Raspberry Chocolate Chip Muffins

1 2/3 cups all-purpose flour
3/4 cup oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 tsp cinnamon
1 egg
3/4 cup french vanilla yogurt
1/4 cup canola oil
1/4 cup orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup chocolate chips


1. In a large bowl, combine the first six ingredients. Combine the egg, yogurt, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill muffin cups.
2. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Double Oat Raisin Poppyseed Muffins with no oats.

1 cup flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup white sugar
2 eggs
1/4 cup oil
1/2 cup orange juice
1/2 cup milk
1 cup saskatoon berries
1/4 cup poppy seeds


1. Preheat oven to 400 degrees F (200 degrees C).
2. In a mixing bowl, mix flour, baking powder, nutmeg and sugar. In a separate bowl, mix eggs, oil, juice and milk.
3. Stir flour mixture into the wet ingredients until just moist. Stir in berries and poppy seeds; mix well. Spoon batter into prepared muffin pan; fill muffin cups about 3/4 full.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Serve warm.