One of the good things about living in Sicily is the blood oranges. Being from New England, my mom had never tried or even heard of blood oranges until she moved to Sicily. Now she doesn't know how she could have survived all those years without them! Right now the oranges are ripe and almost every day this week we have found a bag or a box of oranges on our doorstep from neighbors or secret admirers. As a result, our house is in major citrus overload so today we made lots of orange juice and some yummy orange muffins. My mom got this recipe years ago out of Shape magazine and now we're sharing it with you. 
Very Berry Orange-Oat Muffins Nonstick cooking spray
1/2 cup rolled oats
1/2 cup lowfat buttermilk
1 1/2 cups whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 medium orange
1/2 cup granulated sugar
1/4 cup canola oil
1 whole egg
1 cup blueberries (fresh or frozen)
1/2 cup dried cranberries
1. Preheat oven to 4oo. Lightly coat 12 muffin cups with cooking spray. Stir together oats and buttermilk in a small bowl and set aside for 5 minutes.
2. Whisk flour, baking powder, baking soda, cinnamon and salt together in a medium bowl. Grate rind from orange and add to a large bowl; squeeze 1/2 cup orange juice and add to rind. Whisk in sugar, oil and egg until mixture is smooth. Blend in oatmeal mixture, followed by flour mixture. Stir until ingredients are just combined, then gently fold in berries.
3. Spoon batter into prepared muffin tins and bake for 15 minutes, or until a toothpick inserted in center of muffin comes out clean.
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