Orange Walnut Oat Bran Muffins

Healthy, citrusy walnutty muffins.  What more could you ask for from breakfast.

From what I can tell every store in America is having blow out sales this weekend.  The sheer amount of email and snail mail enticements to go out and shop is unsettling.  Catalogs, coupons and percentage-off cards are piling up on my counter.  Dare I say it all seems a little...desperate?  But since most of us do have to buy at least some holiday gifts, maybe this is a chance to get it all done early.
Pop a couple of these in your purse and go get 'em!

Orange Walnut Oat Bran Muffins 

oven to 350 

1 cup oat bran
1 cup buttermilk (shaken)
1/4 cup sour cream (or Greek yogurt)
3 Tbsp fresh orange juice
zest of 1 orange
1/2 tsp orange extract
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
2 extra-large eggs, at room temperature
1 cup all-purpose flour
1/2 cup oat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
rolled oats and sugar for sprinking

• Spray or lightly grease a 12 cup muffin tin.
• Mix the oat bran with the buttermilk, sour cream, orange juice, extract and zest. Set aside.
• Mix the dry ingredients together along with the walnuts and set aside.
• Cream the butter and sugar till fluffy.
• Beat in the eggs one at a time.
• Mix in the oat bran mixture.
• Fold in the dry ingredients and walnuts.
• Fill 8 or 9 muffin cups and top with a sprinkle of oats and sugar.
• Bake for about 20 minutes until lightly golden, a toothpick will come out moist but not wet.