Ingredients
1 cup old-fashioned oats, not instant
2/3 cup buttermilk
1/2 cup orange juice
1/4 cup GOLDEN BLOSSOM HONEY
3 tablespoons vegetable oil
1 1/4 cups flour
1/4 cup wheat germ
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
3/4 cup fresh blueberries
Glaze: (optional)
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon orange juice
1 teaspoon grated orange zest
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 400°. Line muffin pan with paper liners or spray with non-stick cooking spray.
In a large bowl mix together oats, buttermilk, orange juice, honey and oil. Set aside.
In another bowl, combine flour, wheat germ, baking powder, baking soda and salt. Stir egg into buttermilk mixture. Add to dry ingredients and stir until just moistened. Fold in blueberries. Spoon mixture into muffin cups until cups are almost full.
Bake 18 minutes or until muffins test done. Cool in pan on rack for 5 minutes. Remove from pan to finish cooling.
In a large bowl mix together oats, buttermilk, orange juice, honey and oil. Set aside.
In another bowl, combine flour, wheat germ, baking powder, baking soda and salt. Stir egg into buttermilk mixture. Add to dry ingredients and stir until just moistened. Fold in blueberries. Spoon mixture into muffin cups until cups are almost full.
Bake 18 minutes or until muffins test done. Cool in pan on rack for 5 minutes. Remove from pan to finish cooling.
Mix together glaze ingredients and spread on top of cooled muffins.
Yields: 12 muffins
