Recipe - Glazed Honey-Orange Oatmeal Muffins

1 cup Oatmeal*; quick cooking OR
oldfashioned*, uncooked
2/3 cup Buttermilk
One half cup Orange juice; plus 1 teas.
(divided)
One fourth cup Honey; plus 2 tab. (divided)
3 tablespoon Vegetable oil
2 teaspoon Grated orange peel; divided
1 Egg; lightly beaten
1 One fourth cup Allpurpose flour
One fourth cup Wheat germ
OR oat bran
2 One half teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon 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, One half cup of the orange juice,
One fourth cup of the honey, the oil and 1 One half 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
One half 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 MCRecipe Digest V1 #1049 by badams adamsfmle@sprintmail.com on
Jan 28, 1998