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Oatmeal muffins tasty, low in fat

By Laura Crooks laurac@spokesman.com

Dear Laura: Help! A few years ago you printed a recipe for Brown Sugar Oatmeal Muffins, which were delicious. I have lost the recipe. – Dorothy of Wilbur, Wash.

Dear Dorothy: The Spokesman-Review printed this recipe in October 2001 in a story about the benefits of oatmeal. The recipe for Brown Sugar Oatmeal Muffins featured in the article from Cox News Service was adapted from the cookbook, “Muffins,” by Elizabeth Alston. Enjoy!

Brown Sugar Oatmeal Muffins

Adapted from “Muffins”

Nonstick cooking spray

1 cup old-fashioned oats

1 cup whole wheat flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup firmly packed dark brown sugar

3/4 cup milk

1/4 cup ( 1/2 stick) butter, melted; or vegetable oil

1 teaspoon vanilla extract

Preheat oven to 400 degrees. Grease muffin cups or line with paper baking cups.

In a large mixing bowl, combine the oats, flours, baking powder and salt. In another bowl, whisk together the eggs and brown sugar until smooth. Add the milk, melted butter and vanilla to the egg mixture. Pour over the dry ingredients and fold in with a rubber spatula until just moistened. Scoop the batter into muffin cups. Bake for about 20 minutes or until springy to the touch in the center. Turn out onto a rack to cool.

Yield: 12 muffins

Approximate nutrition per muffin: 186 calories, 6 grams fat (29 percent fat calories), 4 grams protein, 30 grams carbohydrates, 2 grams fiber, 37 milligrams cholesterol, 247 milligrams sodium.

Dear Readers: Many of the recipes featured in this column over the past several years have come from The Spokesman-Review’s archives of the Dorothy Dean Homemaker Service. We know that Dorothy Dean collections have been passed down from one generation to the next in some families and that so many of the recipes continue to be popular today. We’d like to know what your all-time favorite Dorothy Dean recipes are. You don’t have to send us the entire recipe, just the name, and if you have it, the approximate date it was published or the series it was featured in.

Send your favorites to The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, attention: Features/Cook’s Notebook. Or e-mail your favorites to cooksnotebook@hotmail.com.