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Categories:
orange juice canola oil maple syrup Tahini orange zest whole wheat pastry flour rolled oats baking powder baking soda salt blueberries
Viewed: 29 - Published at: 9 years agoIngredients
- 1 1/2 cups orange juice
- 1/3 cup canola oil (or safflower oil)
- 1/3 cup maple syrup
- 2 tablespoons tahini (raw)
- 1 tablespoon orange zest ("grated zest of one orange")
- 2 cups whole wheat pastry flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Method
- Preheat oven to 350°F.
- Lightly oil muffin pan with canola (or use paper muffin cups.).
- Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
- Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
- Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
- Fold in the blueberries.
- Spoon into muffin pan, filling each cup about 3/4 full.
- Bake 20-25 minutes. (Check for clean toothpick.).
- Let sit 5 minutes before removing from pan.
