Oat Grapefruit BlueBerry Muffins

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This is by far the bestest muffins I have ever made! Thanks to Auntie Jessica’s super duper Taste of Home Cupcakes & Muffins magazine. I realised that they have a website too so do check it out. Have been trying to find good muffin recipes for a while now. The one I usually made were most of the time too dry and were far from those sold at cafeteria which were soft, moist and could almost melt in the mouth.

Mal is a muffin lover and I had promised him for quite a while now that I will make some for him. With the blueberries in season, now will be the best time.

I searched through the magazine, the more I flipped through it, the more my stomach rumbled. I did know that I had blueberries in my fridge but that’s about all I had, no butter, no sour cream which were required by most of the recipes. I was however too desperate, I could almost smell and taste the muffins as I imagined my teeth sinking into them! I have to make some by hook or by crook. After scrutinizing all the recipes, I finally found something that seem doable.

So here it is, the nicest muffins I have ever made and I seriously think they are healthy too because of the oat and grapefruit juice in it.

p/s : enjoying my afternoon tea with freshly baked muffins and coffee as I blog this…how sinful! especially when I missed the workout at the gym this morning!

For those who wants to sin with me, here’s the improvised recipe

Orange Grapefruit Blueberry Muffins

1 cup quick-cooking oats
1 cup orange grapefruit juice
3 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup vegetable oil extra virgin olive
3 4 small eggs, beaten
1 1/2 cups fresh blueberries
1 1/2 teaspoon grated orange grapefruit peel

Topping
1/2 cup chopped walnuts
1/3 cup sugar enough sugar to sprinkle on top
1 teaspoon ground cinnamon

Extra
Icing sugar to decorate

In a small bowl, combine the oats and orange juice.
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
Combine the oil, eggs and oat mixture; stir into dry ingredients just until moistened.
Fold in blueberries and orange grapefruit peel.
Fill paper lined muffin cups two third full.
Combine the topping ingredients; sprinkle over batter.
Bake at 400 F for 15 – 20 minutes before removing from pans to wire racks.
Sprinkle cooled muffins with icing sugar

Make 24 small muffins