Categories: Breakfast
Ingredients
- 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
- Topping:
- 1/2 cup finely chopped nuts
- 3 tbsp sugar
- 1/2 tsp ground cinnamon
Directions
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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.
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Bake at 400 for 15-18 minutes or until lightly browned. Cool for 5 minutes before removing muffins to a wire rack.