Blueberry Orange Muffins Recipe
Ingredients
2 cups whole wheat flour
3/4 cup plus 2 tablespoons oat bran
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon dried grated orange rind, or 1 tablespoon fresh
1 1/4 cups orange juice
2 egg whites
1 cup fresh or frozen blueberries
TOPPING
3 tablespoons quick-cooking oats
1 tablespoon plus 1 1/2 teaspoons oat bran
2 tablespoons sugar
2 teaspoons frozen orange juice concentrate, thawed
Directions
1. To make the topping, combine the topping ingredients in a small bowl until moist and crumbly. Set aside.
2. In a large bowl, combine the flour, oat bran, sugar, baking powder, baking soda, and orange rind, and stir to mix well. Add the orange juice and egg whites, and stir just until the dry ingredients are moistened. Fold in the blueberries.
3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350°F for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
2. In a large bowl, combine the flour, oat bran, sugar, baking powder, baking soda, and orange rind, and stir to mix well. Add the orange juice and egg whites, and stir just until the dry ingredients are moistened. Fold in the blueberries.
3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350°F for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.
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