THE VERSATILE MUFFIN

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Preheat oven to 375°F. Beat oil, sugar, and honey. Add egg, milk, and vanilla and beat again. Slowly mix in flour and baking powder. Stir in carob chips and pour the batter into paper-lined muffin pans. Sprinkle the cinnamon nuts on top of each muffin. Bake for 20 minutes until light brown and an inserted toothpick comes out clean. Yield: 12 muffins.

Banana Oat Muffins1/4 cup brown sugar
l tablespoon honey
1/3 cup canola oil teaspoon vanilla
1/4 cup lowfat buttermilk
1 egg
1 cup ripened mashed banana
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup thin oats (quick-cooking)
1/4 cup oat bran (or wheat germ)
1 1/2 cups sifted whole-wheat pastry flour
Chopped walnuts

Preheat oven to 375°F Beat sugar, honey, and oil together with an electric mixer. Beat in vanilla, buttermilk, egg, banana, and lemon juice. Slowly mix in the dry ingredients. Pour into paper-lined muffin pans at least 3/4 full. Sprinkle walnuts on top of each muffin. Bake for 20 minutes until an inserted toothpick comes out clean. Yield: 12 muffins.

Apple-Nut Muffins

1/4 cup canola oil
1/4 cup molasses (not blackstrap)
1 scant cup lowfat buttermilk
1 egg
1 tablespoon orange rind — grated fine
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg 2 cups sifted whole-wheat pastry flour 2 teaspoons baking powder
1 apple — chopped into small pieces
1/3 cup chopped walnuts or pecans

Preheat oven to 375°F. Beat oil, molasses, buttermilk, egg, orange rind, and spices. Slowly beat in flour and baking powder. Stir in the apples and nuts. Pour into paper-lined muffin pans. Bake 20 minutes until the muffins are light brown and a toothpick comes out clean. Yield: 12 muffins

(I discovered these muffins quite by accident when I had to leave the house unexpectedly in the middle of preparing them. The critical step is letting the oats absorb the liquid for 15 to 20 minutes, which improves the texture.)

Oat Bran Muffins1/3 cup canola oil 2 tablespoons brown sugar 2 tablespoons molasses (not blackstrap) 3/4 cup apple juice (I use the frozen) 1/4 cup lowfat buttermilk 1 egg 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon baking soda 1/4 teaspoon mace or nutmeg 1 cup each: thin oats (quick-cooking), oat bran, sifted whole-wheat pastry flour 1/2 cup currents or raisins (I prefer currents.) 1 teaspoon baking powder

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