Ingredients
1-2/3 cups all-purpose flour3/4 cup quick-cooking oats2/3 cup sugar2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon ground cinnamon1 egg, lightly beaten3/4 cup fat-free milk1/3 cup canola oil2 tablespoons orange juice1 teaspoon vanilla extract3/4 cup fresh or frozen unsweetened raspberries1/2 cup miniature semisweet chocolate chips
Preparation
In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips.
Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
