| 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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