1 large egg or 2 egg whites, lightly beaten
1/4 cup vegetable oil
1 cup buttermilk
1/3 cup packed brown sugar
1/2 cup quick-cooking oats
≈
1 cup unbleached white flour
1 cup whole wheat pastry flour (up to 1/2 cup may be replaced by wheat bran)
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Preheat the oven to 400°.
In a bowl, stir together the egg or egg whites, oil, buttermilk, brown sugar, and oats. In another bowl, combine the flours, optional wheat bran, and salt. Sprinkle in the baking soda and baking powder, and mix well. Add the liquid mixture to the dry ingredients, and stir just until a smooth batter is formed.
Spoon the batter into oiled muffin tins and bake for 20 minutes, until puffed and golden. A knife inserted in the center of a muffin should come out clean. Cool for 5 minutes and remove the muffins from the pan.
PER MUFFIN: 146 CALORIES, 5.8 G PROTEIN, 5.8 G FAT, 18 G CARBOHYDRATE, 171 MG SODIUM, 18 MG CHOLESTEROL.
VARIATIONS
• Add 1/2 teaspoon of cinnamon to the dry ingredients, and fold 11/2 cups of chopped peeled apples into the finished batter.
• Add 1 tablespoon of freshly grated lemon peel to the dry ingredients, and fold 1 1/2 cups of fresh or frozen blueberries into the finished batter.
TOTAL TIME
30 minutes
SERVINGS
12 muffins
These muffins have a crisp crust and an unexpectedly delicate, light interior, despite being made with oats and wheat bran. Because Multigrain Muffins are not too sweet, they’re welcome anytime from breakfast to dinner, or even as a midnight snack with hot cider or tea. They stay fresh and moist for 2 to 3 days and freeze well.