Orange Oatmeal Muffins
Makes 12 regular sized muffins or 36 mini muffins
Muffins
¾ cup whole wheat flour
¾ cup all-purpose flour
1 cup quick-cooking oats, uncooked
2/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons finely grated orange zest
½ cup finely chopped toasted walnuts*
¾ cup orange juice
1/3 cup 1% milk
1 large egg
¼ cup canola oil
Topping
3 tablespoons quick-cooking oats, uncooked
3 tablespoons sugar
1 to 2 teaspoons finely grated orange zest
Preheat oven to 400°F. Prepare muffin pan(s) with paper baking cups or vegetable cooking spray. Mix topping ingredients in small bowl and set aside.
Combine flours, oats, sugar, baking powder, baking soda, salt and orange zest in large bowl. Add walnuts and mix well.
In a separate medium bowl, whisk together orange juice, milk, egg and oil until well blended. Add to dry mixture and stir only until all ingredients are moistened; do not over mix. Divide batter evenly between prepared muffin cups and sprinkle with a small amount of topping.
Bake until wooden pick inserted in center comes out clean (about 10 to 12 minutes for mini muffins or 12 to 16 minutes for regular size muffins.) Cool in pan for two minutes and remove to wire rack.
*Toasted walnuts: Place chopped walnuts in a single layer on a cookie sheet or pan and toast in 350° oven for 8 to 12 minutes or until lightly browned. Stir several times while toasting.
Hearty Cinnamon Oatmeal with Apricots
This hearty oatmeal breakfast is all you need to get you started on a cold winter morning. Oatmeal is naturally a whole grain breakfast cereal providing protein and fiber, especially the soluble type that helps lower cholesterol. Boost calcium and protein by cooking oatmeal with milk instead of water. Add a sprinkle of wheat germ for even more fiber, nutrients and antioxidants like Vitamin E. Apricots provide an outstanding source of natural antioxidant beta-carotene (Vitamin A). Choose canned apricots packed in juice or light syrup to minimize added sugars. Even the cinnamon packs a natural immune-boosting antioxidant punch!
Makes 4 cups oatmeal (Three 1-1/3 cup servings)
Ingredients
1 ½ cups oats, quick-cooking or old-fashioned
2 2/3 cups low fat 1% milk
1/3 cup wheat germ
1/3 cup pure maple syrup
1 teaspoon ground cinnamon
1 cup chopped canned (or very ripe, fresh apricots)
Directions
- Combine oats and milk in large microwave-safe bowl.
- Microwave on high for 3 to 4 minutes.
- Stir in remaining ingredients.
- Microwave additional 3 to 5 minutes or until oatmeal is hot and thickened throughout.
Nutrition information (per serving):
Calories: 460
Protein: 16g (14%)
Carbohydrate: 86g (75%)
Fat: 5.5g (11%)
Saturated Fat: 1.5g (3%)
Cholesterol: 11g
Sodium: 105mg
Calcium: 330mg
Iron: 4mg
Vitamin A: 2190 IU
Vitamin C: 4mg
Fiber: 8g |
