Whole grain raspberry muffins

Ingredients:

• 0.5 cups oatmeal
• 1.5 cups whole grain baking flour
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 0.5 cups vegetable oil
• 0.5 cup sour cream
• 0.5 cups tightly packed light brown sugar
• 1 tsp vanilla extract
• 3/4 tsp finely grated lemon zest
• 2 large eggs
• 1 cup raspberries
• Turbinado sugar, for sprinkling

Preparation:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Spread the rolled oats on a rimmed baking sheet and bake until lightly browned, 8–10 minutes; let cool completely.
2. Combine the oats, flour, baking powder, salt, and baking soda in a large bowl. In another large bowl, combine the butter, sour cream, brown sugar, vanilla, lemon zest, and eggs. Fold the sour cream mixture into the flour mixture until it forms a smooth batter with few lumps, then fold in the raspberries.
3. Divide the batter evenly among the prepared muffin tins. Sprinkle with turbinado sugar. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.