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    Glazed Honey Orange Muffins

    Source of Recipe

    Maclinda

    List of Ingredients

    1 cup Quaker® Oats (quick or old fashioned, uncooked)
    2/3 cup lowfat buttermilk
    1/2 cup plus 1 teaspoon orange juice, divided
    1/4 cup plus 2 tablespoons honey, divided
    3 tablespoons vegetable oil
    2 teaspoons grated orange peel, divided
    1 egg, lightly beaten
    1-1/4 cups all-purpose flour
    1/4 cup Kretschmer Wheat Germ or Quaker Oat Bran
    2-1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt


    Recipe

    Heat oven to 400ºF. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

    In large bowl, combine oats, buttermilk, 1/2 cup orange juice, 1/4 cup honey, oil and 1-1/2 teaspoons orange peel; stir well. 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. Dip tops of muffins into honey mixture allowing excess to drip off. Serve warm.

    Makes 1 dozen

 

 

 


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