Ingredients
1 cup quick-cooking oats1 cup orange juice3 cups all-purpose flour1 cup sugar2-1/2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1 cup canola oil3 large eggs, lightly beaten1-1/2 cups fresh or frozen blueberries1-1/2 teaspoons grated orange zestTOPPING:1/2 cup chopped walnuts1/3 cup sugar1 teaspoon ground cinnamon
Preparation
In a small bowl, combine 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 zest.
Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter.
Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
