Categories: Breakfast

Ingredients

• 1 cup quick-cooking oats
• 1 cup orange juice
• 1 tsp grated orange zest
• 1 cup canola oil
• 3 large eggs, beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 3 to 4 cups fresh blueberries
• Topping:
• 1/2 cup finely chopped nuts
• 3 tbsp sugar
• 1/2 tsp ground cinnamon

Directions

1. Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling them two-thirds full. Combine the topping ingredients; sprinkle over muffin batter.

2. Bake at 400 for 15-18 minutes or until lightly browned. Cool for 5 minutes before removing muffins to a wire rack.

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