Raspberry Yogurt Muffins

I'm glad I took this summer to once again pick and freeze berries and other fruits to add use in baking throughout the fall and winter months. For this batch of muffins I chose to use raspberries, but you can  substitute with rhubarb, blackberries or even peaches. I typically use plain yogourt in these muffins, but also have used the yogourt that is the same flavour as the fruit that I've added.

• 1 cup quick oats
• 1 cup yogourt, plain or the flavour of your fruit choice
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 egg
• 1 cup flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup finely crushed Shreddies cereal (if Shreddies are not available substitute with 1 cup natural bran)
• 1 1/4 cup fruit, frozen or fresh. When using a tart fruit I sprinkle the fruit with 2 tbsp of white sugar before folding into batter.

1. Stir together quick oats and yogourt and allow to sit for a few minutes.
2. Add oil, brown sugar and egg and beat well.
3. Mix together the remaining dry ingredients and just mix until blended.
4. Fold in the fruit.
5. Grease muffin tin and divide between the 12 muffin cups.
6. Bake at 400º for 18-20 minutes or until toothpick inserted comes out clean.