GLAZED HONEY-ORANGE OATMEAL MUFFINS Nonstick cooking spray 1 cup uncooked rolled oats 2/3 cup low-fat buttermilk 1/2 cup plus 1 teaspoon orange juice 1/4 cup plus 2 tablespoons honey 3 tablespoons vegetable oil 2 teaspoons grated orange zest 1 egg 1 1/4 cups all-purpose flour 1/4 cup wheat germ 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

Preheat oven to 400°F. Coat 12 medium muffin cups with nonstick cooking spray, or line with paper baking cups.

In large bowl, combine oats, buttermilk, 1/2 cup of the orange juice, 1/4 cup of the honey, the oil and 1 1/2 teaspoons of the orange zest; let stand 10 minutes. Blend in egg. In medium bowl, combine flour, wheat germ, baking powder, baking soda and salt. Stir flour mixture into oat mixture until just combined.

Fill muffin cups nearly to top. Bake 18 to 20 minutes, until toothpick inserted in center comes out with a few moist crumbs clinging. Cool in pan on wire rack 5 minutes; remove. Cool 10 minutes on rack. In small bowl, combine remaining honey, orange juice and orange zest. To glaze, dip tops of muffins into mixture, letting excess drip off.

Makes 12.

Per serving: About 160 calories, 4 g proteins, 26 g carbohydrates, 5 g fat, 28% calories from fat, 20 mg cholesterol, 240 mg sodium, 2 g fiber.

[Eating Light, Women's Day Special]