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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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With their refreshing blend of citrus and blueberry flavors, these tender muffins are perfect for breakfast or a snack. My mother and husband really enjoy the sweet nut topping on these treats. Ingredients:
1 cup quick-cooking oats |
1 cup orange juice |
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
2-1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup canola oil |
3 eggs, lightly beaten |
1-1/2 cups fresh or frozen blueberries |
1-1/2 teaspoons grated orange peel |
topping: |
1/2 cup chopped walnuts |
1/3 cup sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange peel.
2. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter.
3. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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