Orange Creamsicle Muffins

• 1-1/2 cup Whole Wheat Pastry Flour
• 1/2 cups Rolled Oats, Processed
• 3/4 teaspoons Baking Soda
• 1/4 teaspoons Sea Salt
• 2 Tablespoons Orange Zest
• 1 whole Egg
• 1/3 cups Sugar
• 1/2 cups Vanilla Yogurt
• 1/3 cups Vanilla Soy Milk (or Other Milk)
• 3/4 cups Orange Juice
• 2 teaspoons Vanilla Extract

1. Preheat oven to 350u0b0F. Place muffin cups in muffin tin and coat with cooking spray.
2. In a large bowl, combine flour, processed oats, baking soda and salt. Add in shaved or grated orange zest.
3. Beat egg in a small bowl. Add in sugar and vanilla yogurt and whisk until mixture is creamy and light yellow. Mix in milk and orange juice. Pour liquid mixture into flour mixture and stir until completely smooth. Add in vanilla extract and blend once more.
4. Spoon the batter into the muffin tins and bake for 20-22 minutes, or until toothpick inserted in the center comes out clean.
5. (Recipe adapted from How Sweet Eats, also found here in Tasty Kitchen.)

whole wheat pastry flour, rolled oats, baking soda, ubc, orange zest, egg, sugar, vanilla yogurt, vanilla, orange juice, vanilla

Taken from tastykitchen.com/recipes/breads/orange-creamsicle-muffins/ (may not work)