Blueberry-Orange Muffins
Country Extra
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 here in the Midwest, and this is a delicious way to prepare them.
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 cup quick-cooking oats
- 1 cup orange juice
- 1 teaspoon grated orange peel
- 1 cup vegetable oil
- 3 eggs, beaten
- 3 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 to 4 cups fresh blueberries
- TOPPING:
- 1/2 cup finely chopped nuts
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
Directions:
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 two-thirds full. Combine topping ingredients; sprinkle over batter.
Bake at 400° for 15 to 18 minutes or until lightly browned.
Cool for 5 minutes before removing to a wire rack. Yield: 24 large muffins.