Hemp Raspberry Muffins

Do you enjoy warm, nutritional muffins for breakfast? Make them the night before and heat in the microwave or place them into a lunch bag for a healthy snack.

Ingredients

2 cups oatmeal (large flakes, not instant)

4 cups 1% milk

1 1/2 cups all-purpose flour

1 1/2 cups whole-wheat flour

2 cups cornmeal

1 cup hulled hemp seeds

4 tbsp baking powder

1 tsp salt

4 eggs, beaten

2 tsp lemon zest

1 cup hemp seed oil or canola oil

1 1/2 cups brown sugar, lightly packed

3 cups whole raspberries, frozen

Directions

* Preheat oven to 375 F

* Line 45 muffin cups with muffin papers

* In a large microwave safe bowl, combine the oatmeal and mild. Microwave on high until the oatmeal is creamy and tender, about 5-6 minutes. Cool slightly

* In a large mixing bowl, mix the all-purpose and whole-wheat flours, cornmeal, hulled hemp seeds, baking powder and salt

* in a separate bowl, beat the eggs. Mix in the lemon zest, hemp seed oil, brown sugar, and oatmeal mixture

* Add the liquid ingredients to the dry ingredients. Mix until the dry ingredients have been moistened

* Gently fold the raspberries into the batter. Fill the lined muffin cups 2/3 full

* Bake for 20-30 minutes, until the muffins are lightly browned and a toothpick inserted comes out clean

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