Toasty Whole Grain Orange Muffins

These were also kid approved for breakfast.

1 c regular rolled oats
1 c cooked quinoa, cooled
1/3 c chopped nuts (walnuts are good)
1 T olive oil (coconut oil would also be an excellent choice)
1 1/4 c freshly milled hard wheat flour
1/4 c honey
1 1/2 t aluminum free baking powder
1/2 t baking soda
1 orange
1/2 c buttermilk
1/2 c sour cream
2 eggs
3 T melted butter

Preheat oven to 400 degrees.

Place oats, cooled cooked quinoa, and walnuts in a greased 15x10x1 banking pan. Add oil. Toss together.

Spread in an even layer. Bake 10-12 minutes or until toasted, stirring once. Remove. Cool in pan or on wire rack.

Grease 12-2.5 in muffin cups; set aside.

In a large bowl, stir together all but 1/4 c quinoa mixture, flour, baking powder, baking soda, and 1/2 t salt.

Make a well in the center of the flour mixture; set aside.

Finely shred 2 t peel from the orange. Juice orange (about 3 T).

In a  2-cup measure, whisk together buttermilk, sour cream, eggs, butter, orange juice, honey, and orange peel.

Add to flour. Stir until just moistened.

Spoon batter into prepared cups. Fill 3/4 full. Sprinkle with remaining quinoa mixture.

Bake 15 minutes or until golden brown.

Cool 5 minutes.