Preheat an oven to 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 centre 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.
I have a orange tree with not so sweet oranges, so I use them up in cooking. Made these muffins last night. Filled up ten muffin holes as I felt there wasn't enough mixture to make twelve. They are a lovely heavy texture
For a breakfast muffin. I only had whole oats, so I ground
Them down in my Thermomix. And I also used rice bran oil. I had one warmed up ( for 10 seconds in the microwave ) for breakfast.. Very nice, and will make them
Again. Thank you! - 17 Aug 2012