Instructions: * Oatmeal is NOT COOKED.

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or grease bottoms only.

In large bowl, combine oatmeal, buttermilk, 1/2 cup of the orange juice, 1/4 cup of the honey, the oil and 1 1/2 teaspoons of the orange peel; stir well and 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. Quickly dip tops of muffins into honey mixture allowing excess to drip off. Serve warm.

grams.

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