We like a lot of fresh baked goods around here — it’s SO easy to keep going once the oven is already warm — so I do a “baking session”. In on short amount of time, I can knock off treats for breakfast and after school – that last all week.
This is another simple treat – muffins! They are perfect for those busy mornings and even work well in a lunch box.
Blueberry Orange Muffins
- 1 Cup Quick Cooking Oats
- 1 Cup Orange Juice
- 3 Cups Flour
- 1 Cup Sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup veggie oil
- 1 cup blueberries (fresh/frozen/dried)
- 1/2 tsp grated orange peel
- 1/2 cup brown sugar
In a small bowl, combine oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange peel. Fill paper-lined muffin cups two-thirds full. Sprinkle with brown sugar.
Bake at 400° for 15-20 minutes or until sightly golden. Cool for 5 minutes before removing from pans to wire racks. Makes 12 – 18.