Double Orange-Walnut Muffins
1-1/2 cups all-purpose flour (I like to use whole wheat flour for more fiber)
1 cup QUAKER® Oats (quick or old fashioned, uncooked)*
2/3 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coarsely chopped toasted walnuts, divided
2/3 cup plus 1/4 cup orange juice, divided (I like to use the Minute Made for Kids with all the extra vitamins added)
1/2 cup fat free milk
1 large egg
1/4 cup (1/2 stick) butter or margarine, melted and cooled
1. Heat oven to 400ºF. Spray bottoms only of 12 medium muffin pan cups with cooking spray or line with paper baking cups.
2. Stir together flour, oats, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Add 1/2 cup walnuts; mix well. Set aside. In medium bowl, beat 2/3 cup juice, milk, egg and melted butter with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. (Do not overmix.) Pour into prepared muffin pan cups, dividing evenly. Sprinkle tops with remaining 1/4 cup walnuts.
3. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean.
4. Remove pan from oven and immediately spoon remaining 1/4 cup orange juice over tops of muffins, dividing evenly. Let stand 5 minutes. Sprinkle tops of muffins with remaining 1 tablespoon sugar. Remove from pan. Serve warm. (I don't serve these warm - they are very moist and yummy cold too!!! However, I would store them in the fridge after the first few hours or 1 day and then microwave them warm if desired.)
Cook’s Notes
• Chopped toasted pecans may be substituted for walnuts.
• Nuts may be omitted, if desired.
Variations
*If using old fashioned oats, add an additional 2 tablespoons flour.
Yield
1 Dozen
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