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Title: Blueberry Oatmeal Muffins
Categories: Muffins
Yield: 24 Servings
| 1 | c | Uncooked oatmeal |
| 1 | c | Orange juice |
| OR 1 c apple juice | ||
| 3 | c | All-purpose flour |
| 4 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | c | Sugar |
| 1 | c | Vegetable oil |
| 3 | Eggs -- beaten | |
| 1 1/2 | c | Fresh or frozen blueberries |
| (or try raspberries) | ||
| 1 | tb | Grated orange peel |
| (if you use orange juice) | ||
| OR | ||
| 1 1/4 | ts | Vanilla |
| (if you use apple juice) | ||
| TOPPING: | ||
| 1/2 | c | Finely chopped nuts |
| 1/3 | c | Sugar |
| 1 | ts | Ground cinnamon |
These muffins have a nice texture, and are moist, with crispy sugar tops Combine the oatmeal and juice; set aside. In a large mixing bowl, combine flour, baking powder, salt, soda and sugar. Make a well in the center of the dry ingredients, and add oatmeal mixture, oil and eggs (and vanilla extract, if you are using it). Stir only until ingredients are moistened. Carefully fold in berries (and orange peel, if you are using). Spoon batter into greased or paper-lined muffin tins, filling about 3/4 full. Combine nuts, sugar and cinnamon. Sprinkle heavily over muffins (I increased topping by 1/2), and bake at 400` for 15 minutes, or until done. Remove from tins, and serve warm or cold. Makes 24 muffins Helen Jolly - Recipe By :