Berry Oat Muffins

Laura sent me this recipe, but I had to make some changes, since it called for milk and white chocolate (in some things this is acceptable, but not in my muffins).

You Need:

1 2/3 cup all purpose flour
3/4 quick cooking oats (I use the Irish ones in the box)
2/3 cup light brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1 egg
3/4 cup almond milk (or milk, or rice milk. Really whatever you prefer.  I find the fake milks make a moister muffin)
1/3 cup veggie oil (NOT olive oil)
2 tbs orange juice (I used one of those togos and then chugged the rest)
1 tsp vanilla extract

Combine flour, oats, powder, soda and cinnamon in a big bowl. Stir well.

In a medium bowl, combine beaten egg, milk, oil, juice and vanilla.  This will make a healthy amount of liquid, but you're not going to use all of it. A tad wasteful, maybe, but you can't really 3/4 an egg. If you know how, go ahead an cut out a quarter, otherwise, plant a tree if it makes you feel better.

Add just enough liquid to dry to make mix moist. Not sloppy. Moist. Don't over-stir. That's how you ruin a good muffin! Fold in about 3/4 to 1 1/4 cup berries of your choice.  I used blueberries and raspberries. Laura says don't thaw the frozen berries if that's what you use.  I, personally, prefer my berries fresh from the store, if not from the patch.  Being the time of year it is, store it was this time.

Bake on 375 for about 20 minutes, or until golden. Makes about a dozen of the medium sized muffins, a dozen and a half of the smalls, and probably 8 monster muffins.