Whole-wheat muffin a perfect complement to crisp salad

KITCHEN SCOOP By Alicia Ross

Nothing tastes better to me in the spring, when summer is on the horizon, than a salad with a hearty muffin as a side. The problem with this is that I kill any calorie-saving points by eating a salad when adding in the oftentimes fat-filled muffin. Sure, it tastes amazing, but it’s more of a dessert than the side of bread I crave. I want hearty, not heavy.

So I headed into the kitchen to create a wholewheat muffin packed with yummy oats and applesauce (no half white flour and half wheat flour in this one). I did not add oil or butter — only one egg. If you like, you can substitute two egg whites instead. But best of all, these muffins do not leave a heavy bricklike feeling in your tummy an hour later.

Of course, these muffins are a delicious start to your day, or a perfect afternoon snack with tea. But I still like them best with a green salad loaded with summer fruits and vegetables. Just pour a glass of iced tea, and spring patio dining is here! Enjoy!

Menu

Crisp green salad with fruits and veggies Whole-wheat Oat Muffin

Whole-wheat Oat Muffins

Start to finish: 20 minutes preparation; 30 minutes baking time Photo by Alicia Ross for Kitchen Scoop. Yield: Makes 12 muffins

1 cup oats

1 cup 1 percent milk 1 cup unsweetened applesauce

1 egg, beaten

1 teaspoon extract

1 cup flour

2 teaspoons soda

1/2 cup light brown sugar, firmly packed 1 teaspoon ground cinnamon old-fashioned vanilla whole-wheat baking

Preheat oven to 350 degrees. Place paper muffin cups in a 12-cup muffin tin and set aside.

In a medium bowl, combine the oats, milk, applesauce, egg and vanilla extract; stir well. Let sit for 10

minutes.

In another large bowl, combine the whole-wheat flour, baking soda, brown sugar and cinnamon. Stir well to break up any lumps in the sugar. When oat mixture has rested for 10 minutes, stir it into the flour mixture. Spoon the mixture into the prepared muffin cups and bake for 25 to 30 minutes. Serve warm, or cover and serve at room temperature.

Approximate values per muffin: 132 calories, 1.5 g fat (trace saturated), 15 mg cholesterol, 4 g protein, 25 g carbohydrates, 2 g dietary fiber, 227 mg sodium.

Alicia Ross is the co-author of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!”