Blueberry Oat Muffins

I hosted a brunch at my house this past weekend. I made a Ham & Cheese Omelet Roll, hashbrowns, fruit salad and these muffins.  I've made these muffins before as full size muffins but I thought for a brunch that mini ones would be better so my guests would still have room for the egg dish.  My daughter liked them so much she didn't even try anything else I made.  The recipe makes 48 mini muffins so I had enough to send some home with my guests and still have a few leftover for our family. The oatmeal in this recipe gives the muffins a good texture and the orange zest gives a light citrus flavor.  Enjoy!

INGREDIENTS
1 1/2 cups flour
1 cup oatmeal (old fashioned or quick oats)
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1 cup milk
1 egg
1/4 cup butter or margarine, melted
1 tablespoon orange or lemon zest
1 cup blueberries (I cut mine into pieces so they didn't take over the mini muffins ...if you make large muffins then keep whole)
1/4 cup sliced almonds, chopped

Preheat oven to 400'. Spray mini muffin pans with non-stick cooking spray or line with paper liners.  Combine flour, oats, brown sugar, baking powder in a large mixing bowl.  Stir in blueberries and zest.  Add milk, butter and egg; mix until dry ingredients are moistened.  Spoon batter into muffin cups.  Sprinkle with almonds.  Bake for 10 minutes.  Remove from pan and let cool on a cooling rack.  Sprinkle with powdered sugar (optional).  This makes 48 mini muffins or 12 large muffins.  If making large muffins make sure to increase the baking time to 18-20 minutes.

Recipe adapted from Pampered Chef "Stoneware Inpirations" cookbook