Cornmeal gives these muffins a crunchy texture that contrasts with the raspberries inside.

Heat the oven to 400 F. 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, oat mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool before serving or freezing.

• 1/2 cup rolled oats
• 1 cup 1 percent low-fat milk or plain soy milk
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal (preferably coarse-ground)
• 1/4 cup wheat bran
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup honey
• 3 1/2 tablespoons canola oil
• 2 teaspoons grated lime zest
• 1 egg, lightly beaten
• 2/3 cup raspberries