| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Muffins, Appetizer |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Oatmeal*; quick cooking OR old-fashioned*, uncooked |
| 2/3 |
c |
Buttermilk |
| 1/2 |
c |
Orange juice; plus 1 teas. (divided) |
| 1/4 |
c |
Honey; plus 2 tab. (divided) |
| 3 |
tb |
Vegetable oil |
| 2 |
ts |
Grated orange peel; divided |
| 1 |
|
Egg; lightly beaten |
| 1 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Wheat germ |
|
|
OR oat bran |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
* 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, 1/2 cup of the orange juice,
1/4 cup of the honey, the oil and 1 1/2 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
1/2 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@sprintmail.com> on
Jan 28, 1998
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