Orange Berry Oat Breakfast Muffins Food

ORANGE, BERRY & OAT BREAKFAST MUFFINS

Orange, Berry & Oat Breakfast Muffins image

Make and share this Orange, Berry & Oat Breakfast Muffins recipe from Food.com.

Provided by Chef mariajane

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup quick oats
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice
1/3 cup liquid egg substitute, well shaken
1/3 cup canola oil
6 tablespoons blackberry jam

Steps:

Preheat oven to 350°F Grease or line a 12-cup muffin tray with paper liners.
In a large bowl, combine first 7 ingredients. In a smaller bowl, whisk together orange juice, liquid eggs and oil; pour over dry ingredients; Stir together just until moistened.
Spoon half of the batter evenly into the muffin cups (about 1/3 full). Drop 1 teaspoons of jam in center of batter in each muffin cup. Top evenly with remaining batter and place a final 1/2 teaspoons jam on top of each muffin. With a knife, drag the tip from center outward in a circular motion to create a marbled effect.
Bake for 20 minutes or until tops are firm to the touch. Remove from oven and cool for 10 minutes before removing from tray.

Nutrition Facts : Calories 217.3, Fat 7, SaturatedFat 0.6, Cholesterol 0.1, Sodium 226.3, Carbohydrate 35.8, Fiber 1.9, Sugar 17.4, Protein 3.9

BLUEBERRY-ORANGE MUFFINS

Blueberry-Orange Muffins image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. -Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 200mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

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