Don't these look yummy? I found this recipe years ago in the May/June 2004 issue of Country Woman magazine, and it's become a favorite. They stay nice and moist for days, and freeze well. Here we go:
Orange Blueberry Muffins
1 cup quick-cooking oats
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup vegetable oil
3 eggs, beaten
1 1/2 cups fresh or frozen blueberries (do not thaw)
Topping:
1/2 cup chopped walnuts (optional)
1/3 cup sugar
1 teaspoon ground cinnamon
In a small bowl, combine the oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combined the oil, eggs, and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes. Yield: 1 1/2 dozen.
Linking to Sunny Simple Sundays, The Thrifty Home & The Vintage Farmhouse
