TAKES: 30 min. • MAKES: 2 dozen
This recipe was given to me some time ago, and I’ve used it often since. In fact, it’s so good that it won first prize at a county fair. Blueberries are plentiful in the Midwest, and this is a fragrant and fruity way to enjoy them. —Irene Parry, Kenosha, WI
1 cup quick-cooking oats 1 cup orange juice
1 tsp. grated orange zest 1 cup canola oil
3 large eggs, beaten
3 cups all-purpose flour 1 cup sugar
4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 to 4 cups fresh blueberries
1/2 cup finely chopped nuts 3 Tbsp. sugar
1/2 tsp. ground cinnamon
1. Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling them two-thirds full. Combine the topping ingredients; sprinkle over muffin batter.
2. Bake at 400° for 15-18 minutes or until lightly browned. Cool for 5 minutes before removing muffins to a wire rack.
PER MUFFIN 228 cal., 12g fat (2g sat. fat), 27mg chol., 200mg sod., 28g carb. (13g sugars, 1g fiber), 4g pro.
HEALTH TIP For a lighter version, swap out half the all-purpose flour for whole wheat flour, and half the oil for 1/2 cup unsweetened applesauce.