ORANGE OATMEAL MUFFINS

FOR THE TOPPING:
3 tablespoons quick-cooking oats
1 tablespoon frozen orange juice concentrate, thawed
1 1/2 teaspoons sugar
FOR THE MUFFINS:
1 cup quick-cooking oats
1 cup plus 2 tablespoons orange juice
1 1/2 cups whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 egg whites

TO MAKE THE TOPPING:
Combine the topping ingredients until crumbly. Set aside.

TO MAKE THE MUFFINS:
Preheat oven to 350 degrees F. Coat 12 muffin cups with nonstick cooking spray.

Combine the oats and orange juice, and set aside for 20 minutes.

Combine the flour, sugar, baking powder, and baking soda, and stir to mix well. Add the orange juice mixture and the egg whites to the flour mixture, and stir just until the dry ingredients are moistened.

Fill prepared muffin cups 3/4 full with the batter. Sprinkle the topping over the batter.

Bake at 350 F for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.

Serve warm or at room temperature.

Makes 12 Muffins
Nutritional Facts (per muffin)
calories: 131, fat: 0.7 g, protein: 4.1 g, cholesterol: 0 mg, sodium: 106 mg, fiber: 2.8 g, calcium: 17 mg, potassium: 150 mg, iron: 1 mg

Source: Secrets of Fat Free Baking by Sandra Woodruff