Instructions: Heat oven to 400 F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

In large bowl, combine oats, buttermilk, 1/2 cup orange juice, 1/4 cup honey, oil and 1-1/2 teaspoons orange peel; stir well. Let stand 10 minutes. Stir in egg until blended. In medium bowl, combine flour, wheat germ, baking powder, baking soda and salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (Do not overmix.)

Fill muffin cups almost full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool 10 minutes.

Stir together remaining 2 tablespoons honey, 1 teaspoon orange juice and 1/2 teaspoon orange peel in custard cup. Dip tops of muffins into honey mixture allowing excess to drip off. Serve warm.

Makes 12

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