Toasty Whole Grain Orange Muffins

By KimberlyB

Ingredients

• 1 c regular rolled oats
• 1/2 c cooked quinoa, cooled
• 1/3 c finely chopped walnuts
• 1 TBS olive oil
• 1 c flour
• 1/2 c whole wheat flour
• 1/4 c sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 orange
• 1/2 c buttermilk
• 2 eggs
• 1/2 c sour cream
• 3 TBS butter, melted
• orange marmalade (optional)

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 400'. Place oats, cooled cooked quinoa, and walnuts in a greased 15 x 10 x 1" baking pan; toss together. Add oil; toss to coat. Spread in an even layer. Bake for 10 to 12 minutes or until toasted, stirring once. Remove; cool in pan on a wire rack.

2. Grease twelve 2 1/2" muffin cups; set aside. In a large bowl stir together all but 1/4 cup of the quinoa mixture, the flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

3. Finely shred 2 tsp peel from the orange. Juice the orange to get 3 TBS. In a 2 cup measure whisk together buttermilk, eggs, sour cream, butter, orange juice, and orange peel. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy).

4. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle with remaining quinoa mixture. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes. Serve warm. Serve with orange marmalade.