Glazed honey-orange oatmeal muffins

12 Servings

Ingredients

Quantity Ingredient
1 cup Oatmeal*; quick cooking OR old-fashioned*, uncooked
⅔ cup Buttermilk
½ cup Orange juice; plus 1 teas. (divided)
¼ cup Honey; plus 2 tab. (divided)
3 tablespoons Vegetable oil
2 teaspoons Grated orange peel; divided
1 Egg; lightly beaten
1¼ cup All-purpose flour
¼ cup Wheat germ
OR oat bran
2½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt

Directions

* Oatmeal is NOT COOKED.

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or grease bottoms only.

In large bowl, combine oatmeal, buttermilk, ½ cup of the orange juice, ¼ cup of the honey, the oil and 1½ teaspoons of the orange peel; stir well and let stand 10 minutes. Stir in egg until blended.

In medium bowl, combine flour, wheat germ, baking powder, baking soda and salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes; remove from pan. Cool 10 minutes.

Stir together remaining 2 tablespoons honey, 1 teaspoon orange juice and ½ teaspoon orange peel in custard cup. Quickly dip tops of muffins into honey mixture allowing excess to drip off. Serve warm.

Source: Associated Press, printed in Oregonian FoodDay, 1/13/98. Typed and formatted for you by Brenda Adams 1/98.

Nutrition per serving: Calories: 160 per muffin (25% from fat); Total Fat: 5 grams; Fat fat: 1 gram; Cholesterol 20 mg; Sodium 240 mg; Carbos 26 grams.

Recipe by: The Oregonian/Associated Press, 1/13/98 Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@...> on Jan 28, 1998

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