- 1 cup quick cooking oats
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 cup raisins
- 1 egg
- 3 tablespoons grated orange zest, or to taste
- 3 tablespoons canola oil
- 1 cup milk
- 3 tablespoons orange juice
- 1 tablespoon white sugar
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove the muffins from the oven. Stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of this mixture over each muffin, remove from the muffin tin, and allow to cool slightly before serving.