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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Honey-Glazed Oat Muffins

Source: dLife

Oat muffins with a light honey glaze topping.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	154.6

Total Carbs	26.2 g

Dietary Fiber	2.1 g

Sugars	10.6 g

Total Fat	4.8 g

Saturated Fat	0.6 g

Unsaturated Fat	1.4 g

Potassium	223.8 mg

Protein	3.9 g

Sodium	182.2 mg

Dietary Exchanges 4.8 Fat, 0.1 Fruits, 0.1 Meat, 0.1 Milk, 0.5 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.6667
0.6667 cup low fat buttermilk 0.5
0 1/2 cup orange juice 1.0
1 tsp orange juice 6.0
6 tbsp honey 3.0
3 tbsp canola oil 1.0
1 each raw large eggs 1.0
1 tsp grated orange peel 1.0
1 cup old fashioned rolled oats 0.75
0 3/4 cup whole wheat flour 0.5
0 1/2 cup white all purpose flour 0.25
0 1/4 cup oat bran 2.5
2 1/2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 0.5
0 1/2 tsp salt

Directions

Preheat over to 400 degrees F.
Grease twelve 2 1/2" by 1 1/4" muffin-pan cups.
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.
In a large bowl, combine whole-wheat and all purpose flours, oat bran, baking powder, baking soda and salt.
Add oat mixture to flour mixture; stir until flour mixture is moistened (batter will be lumpy).
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.
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.