Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Unbleached all purpose flour |
| 1 cup | Quick-cooking oats |
| 2 teaspoons | Baking powder |
| 2 teaspoons | Ground cinnamon |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Low-fat buttermilk |
| ¾ cup | Unsweetened applesauce |
| ½ cup | Pure maple syrup |
| ½ cup | Packed golden brown sugar |
| ¼ cup | Vegetable oil |
| 1 large | Egg |
| 2 teaspoons | Vanilla extract |
These tempting, reduced-fat muffins are a nice way to get started in the morning.
Preheat oven to 400°F. Line twelve ⅓-cup muffin cups with paper liners.
Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not overmix).
Divide batter equally among muffin cups (batter will reach top of cups).
Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.
Makes 12
Per serving: calories, 231; fat, 6 g; cholesterol, 18 mg; sodium, 276 mg Bon Appétit June 1995
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998