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Blood Orange Oatmeal Muffins

Yields1 Serving

Don't like oats? They almost disappear because they are so soft from soaking up the milk. Makes 12 muffins

 1 ½ cups 2% milk
 1 cup quick cooking oats
 2 cups all-purpose flour
 ½ cup granulated sugar
 3 tsp baking powder
 1 tsp baking soda
 1 tsp sea salt
 ½ cup Blood Orange fused olive oil
 2 eggs, lightly beaten
 ½ cup all-purpose flour
 ¼ cup brown sugar
 ½ cup blood orange fused olive oil
 1 tsp cinnamon
 ½ tsp nutmeg
 Lemon or lime fused olive oil instead of blood orange; add 1/2 cup of dried cranberries, raisins, or chopped apricots if desired

Preheat oven to 375 degrees F. Grease the cups of a muffin tin or line the cups with paper liners.


In a small bowl, combine the milk and oats and let them sit for 10 minutes (or even overnight) to soften the oats.


In a large bowl, mix the flour with the sugar, baking powder, baking soda, and salt. Create a well in the center, and add the olive oil, beaten eggs, and milk/oat mixture. Fold in gently until combined.


Prepare the streusel by mixing all ingredients in a small bowl until well combined and crumbly in texture. Sprinkle evenly over muffins before putting in the oven.


Fill the muffin cups 3/4 full with batter. Top each muffin with streusel, dividing it evenly between the muffins. Bake for 13 minutes, until a toothpick inserted in the center of a muffin comes out clean. These are delicious straight from the oven.

Nutrition Facts

Servings 0