Orange, cloves, and poppy seeds give these muffins a special flavor and texture.
They keep well for several days and don’t make a lot of crumbs, so you can easily carry them along to work, to school, or for a snack in the car.
Yield:
1 dozenIngredients
1 cup rolled oats
1 cup all-purpose flour
1 cup whole-wheat flour
2-1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 teaspoon ground cloves
2 tablespoons poppy seeds
1 large egg
1 cup buttermilk
1⁄2 to 2⁄3 cup honey
1⁄4 cup applesauce
grated zest of 1 orange
Instructions
Preheat oven to 400 degees F. Grease a 12-cup muffin pan. In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cloves, and poppy seeds, and stir together. In a second mixing bowl, combine the egg, buttermilk, honey, applesauce, and orange zest, and blend until smooth. Add the dry ingredients to the wet, stirring slowly until smooth. Fill the muffin cups and bake 20 to 25 minutes.
