Blue­ber­ryOrange Muffins

TAKES: 30 min. • MAKES: 2 dozen

Simple & Delicious - - RECIPE INDEX -

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.

Blue­ber­ryOrange Muffins

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