
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 spray1/2 cup rolled oats1/2 cup lowfat buttermilk1 1/2 cups whole-wheat flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt1 medium orange1/2 cup granulated sugar1/4 cup canola oil1 whole egg1 cup blueberries (fresh or frozen)1/2 cup dried cranberries1. 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.