Submitted by Mary How Ice ’80, ’88, Westlake, Texas

  • 1 cup oatmeal
  • 1 cup orange juice
  • ½ cup canola oil
  • ½ cup unsweetened applesauce
  • 2 eggs, beaten 
  • 3 cups flour
  • 1 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups fresh or frozen blueberries

Preheat oven to 400° F. Prepare muffin tins by lining with foil cups or spraying with vegetable oil. Mix oats and orange juice. Let stand five minutes.

Stir in oil, applesauce and eggs. Gently mix in flour, sugar, baking powder and baking soda until just moistened. Fold in blueberries. Drop by the spoonful into muffin cups and bake for 20 minutes. Yield: 18 muffins

This recipe was submitted for Teatime to Tailgates: 150 Years at the K-State Table, edited by Jane Pretzer Marshall ’67, instructor in the College of Human Ecology (now the College of Health and Human Sciences).

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