Raspberry Oat Muffins

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1 cup oats
1 cup buttermilk
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
dash nutmeg
1 egg
1/4 cup canola oil
3/4 cup brown sugar
1 tsp vanilla
1 cup frozen raspberries

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.

Combine oats and buttermilk, and set aside for 5 minutes. In another bowl, combine flour, baking powder, baking soda and salt.
In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture. Toss the raspberries into the flour mixture, then stir into the rest of the ingredients. Stir just until moistened. Fill muffin cups 2/3 to 3/4 full.
Bake at 375F for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.