Three-Grain Raspberry Muffins

1/2 cup rolled oats (not instant)
1 cup milk (1-percent low-fat or plain soy)
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup honey
3 1/2 Tbsp. canola oil
2 tsp. grated lime zest
1 egg, lightly beaten
2/3 cup raspberries

Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper or foil liners.

In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture, and egg. Beat until just moistened but still slightly lumpy. Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake until the tops are golden brown and toothpick inserted into the center of the muffin comes out clean, 16-18 minutes. Transfer the muffins to a wire rack and let cool completely.

Yield: 12 muffins
Calories: 161

Original recipe from The New Mayo Clinic Cookbook: Eating Well for Better Health

Note: I didn't have any raspberries on hand, so I used blueberries.