| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Appetizer, Muffins |
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 |
T |
Vegetable oil |
| 2 |
t |
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 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Salt |
|
|
grams. |
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 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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