Ingredients

1 cup quick-cooking oats

1 cup orange juice

3 cups all-purpose flour

1 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt 1/2 teaspoon baking soda

1 cup vegetable oil

3 eggs, beaten

1 1/2 cups fresh or frozen blueberries

1 1/2 teaspoons grated orange peel

Topping:

1/2 cup chopped walnuts

1/3 cup sugar

1 teaspoon ground cinnamon

Preparation

  1. In a small bowl, combine the oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened. Fold in blueberries and orange peel.

  2. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter at 400 degrees for 15-20 minutes or until a toothpick comes out clean Cool for 5 minutes before removing from pans to wire racks