If you have walnut oil on hand, replace one of the 3 tablespoons of olive oil in the recipe with the walnut oil.
1 cup quick-cooking oats
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/3 cup toasted wheat germ
1/3 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
3 tablespoons extra-light olive oil
1 large egg
1 tablespoon grated orange zest
1/2 cup dried cranberries
1/4 cup minced walnuts
1 Preheat the oven to 375°F. Line a muffin tin with paper liners. Toast the oats in a jelly-roll pan until golden brown and crisp, 5 to 7 minutes, stirring occasionally. Transfer to a large bowl and let cool to room temperature. Leave the oven on.
2 Add the all-purpose flour, whole-wheat flour, wheat germ, 1/3 cup of the sugar, the baking powder, baking soda, and salt to the oats, stirring to combine. In a small bowl, whisk together the buttermilk, oil, egg, and orange zest.
3 Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir just until the dry ingredients are moistened. Fold in the cranberries and walnuts.
4 Spoon the batter into the muffin cups. Sprinkle the top of each muffin with 1/4 teaspoon of the sugar. Bake for 30 minutes, or until golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan and place on a wire rack to cool.
Makes 1 dozen muffins servings.
Per muffin: 192 calories, 6.7g total fat (1g saturated), 19mg cholesterol, 2.7g dietary fiber, 29g carbohydrate, 5g protein, 218mg sodium.