Italian Orange Almond Oat Crunch Muffins - cooking recipe

Ingredients

1 cup quaker quick oats, uncooked or 1 cup old fashioned oats
1/2 cup low-fat buttermilk
1/2 cup orange juice
2 teaspoons grated orange peel
1 1/2 cups packaged baking mix
1/3 cup granulated sugar
1/3 cup crushed store bought amaretti cookies (about 6 cokies) or 1/3 cup almond biscotti
3 tablespoons melted butter
1 egg, lightly beaten
1/2 teaspoon almond extract

Preparation

Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups or spray bottoms with no-stick cooking spray.
In large bowl, stir together oats, buttermilk, orange juice and peel. Let stand 10 minutes.
In medium bowl, combine baking mix, sugar and cookies; mix well.
Add butter, egg and extract to oats; mix well. Add dry ingredients; stir just until dry ingredients are moistened. Do not over mix.
Fill muffin cups about three-fourths full. Bake 20 to 22 minutes or until tops are golden brown. Cool in pan on wire rack 3 minutes; remove from pan. Serve warm.
Cook's tip: To crush cookies place cookies in heavy duty resealable plastic bag; seal tightly. Crush with rolling pin. Or use food processor fitted with steel knife.