Title: Glazed Honey-Orange Oatmeal Muffins
Categories: Muffins, Appetizer
Yield: 12 Servings

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

* 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 on
Jan 28, 1998