Source: dLife

Oat muffins with a light honey glaze topping.

Servings

0.67 cup low fat buttermilk
0.5 cup orange juice
1 tsp orange juice
6 tbsp honey
3 tbsp canola oil
1 raw large eggs , lightly beaten
1 tsp grated orange peel
1 cup old fashioned rolled oats , uncooked
0.75 cup whole wheat flour
0.5 cup white all purpose flour
0.25 cup oat bran
2.5 tsp low sodium baking powder
0.5 tsp baking soda
0.5 tsp salt

1 Preheat over to 400 degrees F.
2 Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
3 Mix together in a medium bowl with fork and beat buttermilk, 1/2 cup orange juice, 1/4 cup honey, oil, egg, orange zest, and oats until well blended. Let stand 10 minutes.
4 In a large bowl, combine whole-wheat and all purpose flours, oat bran, baking powder, baking soda and salt.
5 Add oat mixture to flour mixture; stir until flour mixture is moistened (batter will be lumpy).
6 Spoon batter into prepared muffin-pan cups. Bake until muffins begin to brown and toothpick inserted in center of muffin comes out clean, (approximately 20 minutes). Cool muffins in pan 5 minutes. Transfer to wire rack, cool 10 minutes.
7 In a small bowl, combine remaining 2 tablespoons honey and 1 teaspoon orange juice. Dip tops of muffins in honey mixture. Serve warm or cool.

Goes great with a hot cup of tea.