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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. Ingredients:
1 cup quick-cooking oats |
1 cup orange juice |
1 teaspoon grated orange peel |
1 cup canola oil |
3 eggs, beaten |
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
3 to 4 cups fresh blueberries |
topping: |
1/2 cup finely chopped nuts |
3 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter.
2. Bake at 400° for 15-18 minutes or until lightly browned.
3. Cool for 5 minutes before removing to a wire rack. Yield: 24 large muffins.
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