Glazed Honey-Orange Oatmeal Muffins

         Yield: 12 Servings
Categories: Muffins, Appetizers

1 c Oatmeal*; quick cooking OR -old-fashioned*, uncooked 2/3 c Buttermilk 1/2 c Orange juice; plus 1 teas. -(divided) 1/4 c Honey; plus 2 tab. (divided) 3 tb Vegetable oil 2 ts Grated orange peel; divided 1 Egg; lightly beaten 1 1/4 c All-purpose flour 1/4 c Wheat germ OR oat bran 2 1/2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt * Oatmeal is NOT COOKED. Preheat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or grease bottoms only. In large bowl, combine oatmeal, buttermilk, 1/2 cup of the orange juice, 1/4 cup of the honey, the oil and 1 1/2 teaspoons of the orange peel; stir well and let stand 10 minutes. Stir in egg until blended. In medium bowl, combine flour, wheat germ, baking powder, baking soda and salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes; remove from pan. Cool 10 minutes. Stir together remaining 2 tablespoons honey, 1 teaspoon orange juice and 1/2 teaspoon orange peel in custard cup. Quickly dip tops of muffins into honey mixture allowing excess to drip off. Serve warm. Source: Associated Press, printed in Oregonian FoodDay, 1/13/98. Typed and formatted for you by Brenda Adams 1/98. Nutrition per serving: Calories: 160 per muffin (25% from fat); Total Fat: 5 grams; Fat fat: 1 gram; Cholesterol 20 mg; Sodium 240 mg; Carbos 26 grams. Recipe by: The Oregonian/Associated Press, 1/13/98