Ingredients

1 cup quick or old-fashioned oats, uncooked
2/3 cup low-fat buttermilk
1/2 cup plus 1 teaspoon orange juice
1/4 cup plus 2 tablespoons honey
3 tablespoons vegetable oil
2 teaspoons grated orange peel
1 egg, lightly beaten
1 1/4 cups all-purpose flour
1/4 cup wheat germ or oat bran
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

Heat oven to 400 degrees F. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

In large bowl, combine oats, buttermilk, 1/2 cup of the orange juice, 1/4 cup of the honey, the oil and 11/2 teaspoons of the orange peel; stir well and let stand 10 minutes. Stir in egg until blended.

In medium bowl, combine flour, wheat germ, baking powder, baking soda and salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes; remove from pan. Cool 10 minutes.

Stir together remaining 2 tablespoons honey, 1 teaspoon orange juice and 1/2 teaspoon orange peel in custard cup. Quickly dip tops of muffins into honey mixture, allowing excess to drip off. Serve warm. Makes 12 muffins.

Nutrition facts per serving (1 muffin): 160 cal. (40 cal. from fat), 4.5 g total fat, 0.5 g saturated fat, 240 mg sodium, 20 mg chol., 4 g pro., 26 g carbo., 2 g dietary fiber.