Cindy’s Applesauce-Oat Muffins
1 cup fine or coarse oat bran, 1/2 cup quick-cooking rolled oats, 1 cup sweetened applesauce
1/2 cup plain nonfat yogurt, Generous 1/3 cup granulated sugar, 1 large egg white
1 teaspoon cinnamon, 1/4 teaspoon allspice, 1 teaspoon vanilla extract
3 tablespoons oil (corn, Safflower or light olive oil), 2/3 cup flour (unbleached or all-purpose)
1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda
1/8 teaspoon salt, 1/2 cup dried currants or dark seedless raisins
2 teaspoons granulated sugar combined with 1/8 teaspoon cinnamon for garnish
Preheat oven to 425 degrees. Thoroughly stir together oat bran, oats, applesauce, yogurt, sugar, egg white, cinnamon, allspice, vanilla extract and oil in a large bowl. Let stand for 5 minutes to allow bran to absorb the liquid.
Stir together the flour, baking powder, baking soda, and salt. Using a large wooden spoon, stir the flour mixture and currents into the oat mixture until thoroughly blended but not over-mixed. Divide batter evenly within a standard-sized greased or nonstick muffin tin. (The tin will be almost completely filled.) Sprinkle the 2 teaspoons cinnamon-sugar over the muffin tops. Bake for 13 to 16 minutes or until tinged with brown and springy to the touch. (Makes 12 large muffins.) Delicious -- and healthy!