Shape Magazine
Very Berry Orange-Oat Muffins
Bake a batch of these fiber-rich muffins and store them in the refrigerator or freezer, for a quick, healthy breakfast or snack.
Serves: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Nutrition Score per serving:
(1 muffin) 180 calories, 30 g carbs (67%), 5 g fat (25%), 1 g fiber, .5 g saturated fat
Ingredients
| 1/2 cup | rolled oats |
| 1/2 cup | lowfat buttermilk |
| 1 1/2 cups | whole-wheat flour |
| 1 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | ground cinnamon |
| 1/4 tsp | salt |
| 1 | medium orange |
| 1/2 cup | granulated sugar |
| 1/4 cup | canola oil |
| 1 | whole egg |
| 1 cup | blueberries (fresh or frozen) |
| 1/2 cup | dried cranberries |
| Cooking spray |
Directions
Preheat oven to 400° F. Lightly coat 12 muffin cups with cooking spray. Stir together oats and buttermilk in a small bowl and set aside for 5 minutes.
Whisk flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. Grate rind from orange and add to a large bowl. Squeeze 1/2 cup of orange juice and add it to the rind. Whisk in sugar, oil, and egg until mixture is smooth. Blend in oatmeal mixture, followed by the flour mixture. Stir until ingredients are combined, then gently fold in berries.
Spoon batter into prepared muffin tins and bake for 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
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