1 c. quick rolled oats
1 c. orange juice
1 tsp. grated orange peel
1 c. vegetable oil
3 eggs, beaten
3 c. flour
1 c. sugar
4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 to 4 c. fresh or frozen blueberries

TOPPING:

1/2 c. finely chopped nuts
3 tbsp. sugar
1/2 tsp. cinnamon

Mix oats, orange juice and peel; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling 2/3 full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees for 15 to 18 minutes, or until lightly browned. Yield: two dozen.