Recipes and Cooking Toasty Whole Grain Orange Muffins 4.7 (10) 1 Review Quinoa, rolled oats and whole wheat flour give these hearty muffins staying power. Top with a smear of your favorite marmalade. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 50 mins Servings: 12 Yield: 12 muffins Jump to Nutrition Facts Ingredients 1 cup regular rolled oats ½ cup cooked quinoa, cooled ⅓ cup finely chopped walnuts 1 tablespoon olive oil 1 cup all-purpose flour ½ cup whole wheat flour ¼ cup sugar 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 orange ½ cup buttermilk 2 eggs ½ cup sour cream 3 tablespoon butter, melted Orange marmalade (optional) Directions Preheat oven to 400°F. Place oats, cooled cooked quinoa, and walnuts in a greased 15x10x1-inch baking pan; toss together. Add oil; toss to coat. Spread in an even layer. Bake for 10 to 12 minutes or until toasted, stirring once. Remove; cool in pan on a wire rack. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together all but 1/4 cup of the quinoa mixture,the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside. Finely shred 2 teaspoons peel from the orange. Juice the orange to get 3 tablespoons. In a 2-cup measure whisk together buttermilk, eggs, sour cream, butter, orange juice, and orange peel. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle with remaining quinoa mixture. Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes. Serve warm. If desired, serve with orange marmalade. Rate it Print Nutrition Facts (per serving) 238 Calories 10g Fat 31g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 238 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 43mg 14% Sodium 267mg 12% Total Carbohydrate 31g 11% Total Sugars 6g Protein 7g Vitamin C 2.6mg 13% Calcium 78mg 6% Iron 1.9mg 11% Potassium 187mg 4% Folate, total 51.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.