Italian Orange Almond Oat Crunch Muffins

• 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

1. Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups or spray bottoms with no-stick cooking spray.
2. In large bowl, stir together oats, buttermilk, orange juice and peel. Let stand 10 minutes.
3. In medium bowl, combine baking mix, sugar and cookies; mix well.
4. Add butter, egg and extract to oats; mix well. Add dry ingredients; stir just until dry ingredients are moistened. Do not over mix.
5. 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.
6. 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.

oats, lowfat buttermilk, orange juice, baking mix, granulated sugar, crushed store bought amaretti cookies, butter, egg, almond extract

Taken from www.food.com/recipe/italian-orange-almond-oat-crunch-muffins-346257 (may not work)