Italian Orange Almond Oat Crunch Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
Found this in a military commissary magazine, Dec. 2008. Ingredients:
1 cup quaker quick oats, uncooked or 1 cup old fashioned oats |
1/2 cup low-fat buttermilk |
1/2 cup orange juice |
2 teaspoons grated orange peel |
1 1/2 cups packaged baking mix |
1/3 cup granulated sugar |
1/3 cup crushed store bought amaretti cookies (about 6 cokies) or 1/3 cup almond biscotti |
3 tablespoons melted butter |
1 egg, lightly beaten |
1/2 teaspoon almond extract |
Directions:
1. Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups or spray bottoms with no-stick cooking spray.
2. In large bowl, stir together oats, buttermilk, orange juice and peel. Let stand 10 minutes.
3. In medium bowl, combine baking mix, sugar and cookies; mix well.
4. Add butter, egg and extract to oats; mix well. Add dry ingredients; stir just until dry ingredients are moistened. Do not over mix.
5. Fill muffin cups about three-fourths full. Bake 20 to 22 minutes or until tops are golden brown. Cool in pan on wire rack 3 minutes; remove from pan. Serve warm.
6. Cook's tip: To crush cookies place cookies in heavy duty resealable plastic bag; seal tightly. Crush with rolling pin. Or use food processor fitted with steel knife.
|
|