Orange Oatmeal Muffins
- Number of Servings: 12
Ingredients
1 cup quick cooking oats1 cup plus 2 tablespoons orange juice1 1/2 cups whole wheat pastry flour or unbleached flour1/2 cup sugar1 teaspoon baking powder1 teaspoon baking soda2 egg whitesTopping:3 tablespoons quick cooking oats1 tablespoon frozen orange juice concentrate, thawed1 1/2 teaspoons sugar
To make the topping, combine the topping ingredients until crumbly. Set aside
Combinethe oats and orange juice, and set aside for 20 minutes.
Combine the flour, sugar, bakingpowder, and baking soda, and stir to mix well. Add the orange juice mixturea nd the egg whites to the flour mixture, and stir just until the dry ingedients are moistened.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350 for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user LINJEN.
Combinethe oats and orange juice, and set aside for 20 minutes.
Combine the flour, sugar, bakingpowder, and baking soda, and stir to mix well. Add the orange juice mixturea nd the egg whites to the flour mixture, and stir just until the dry ingedients are moistened.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350 for 14 to 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user LINJEN.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 232.1 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.3 g
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