Title: Berry teatime muffins
 Categories: Muffins, Breakfast, Fruits, Kathy's
      Yield: 36 Muffins
 
  1 1/3 c  All purpose flour
    3/4 c  Rolled oats
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      1    Egg, beaten
    3/4 c  Milk
    1/2 c  Brown sugar, packed
    1/4 c  Cooking oil
    1/2 ts Vanilla
    3/4 c  Fresh or Frozen Blueberries
           Or raspberries
 
  :       Grease twelve 2 1/2-inch or thirty six 1 3/4-inch muffin cups
  or line with paper bake cups; set aside. In a large bowl stir
  together flour, oats, baking powder, baking soda, and salt. Make a
  well in center.
  :       In a small bowl combine the egg, milk, brown sugar, oil, and
  vanilla.  Add to flour mixture all at once. Stir JUST TILL MOISENED
  (batter should be lumpy). Gently fold berries into batter.
  :       Spoon batter into prepared muffin cups, filling each 3/4
  full. Bake in a 400 degree oven for 16 to 18 minutes for 2 1/2-inch
  muffins (10 to 12 minutes for 1 3/4-inch muffins) or till golden.
  Cool in muffin cups on a wire rack for 5 minutes; remove muffins from
  cups. Serve warm.
  :       Makes twelve 2 1/2-inch or thirty-six 1 3/4-inch muffins.
  :       Recipe