Blueberry Orange Muffins
 
Ingredients
  • ½ cup quick-cooking oats
  • ½ cup orange juice
  • ½ teaspoon finely grated orange zest
  • 1½ cups all-purpose flour
  • ½ cup plus 2 teaspoons sugar, divided
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup vegetable oil
  • 1 egg, beaten
  • 1 cup blueberries (if frozen, do not thaw)
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 400 degrees. Lightly grease or line a 12-cup muffin pan and set aside. In a small bowl, combine the oats, juice and zest. Set aside.
  2. In a medium bowl, mix the flour, ½ cup sugar, baking powder, salt and baking soda. Stir in the oil and egg, blending well. Add the oat mixture, and fold in blueberries. Spoon batter evenly into prepared muffin cups.
  3. Mix the remaining 2 teaspoons of sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins. Bake 18 to 20 minutes or until a tester inserted in the center comes out clean. Cool on a wire rack or serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/feelin-your-oats/