Recipe: Whole Oat Orange Muffins (using orange juice)

WHOLE OAT ORANGE MUFFINS

1 1/2 cups rolled oats, uncooked
3/4 cup orange juice
1 3/4 cups whole-wheat flour (or whole-wheat pastry flour)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/4 cup oil
Grated zest of 1 orange (about 1 tbsp.)

Preheat the oven to 375 degrees F. Oil a 12-cup muffin tin.

In a medium bowl, stir the oats and orange juice together, wetting all the oats. Set aside.

In a medium bowl, stir together the flour, sugar, baking powder, baking soda, ginger and salt.

In a large bowl, combine the egg, milk, oil and orange zest. Stir in the flour mixture and the oat mixture, just until combined (don't over-mix). Spoon into the prepared tin, filling cups a little short of full (you might have leftover batter).

Bake 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

Makes 12 muffins
Source: Minneapolis St-Paul Star-Tribune, February 17, 2005