MUFFIN

OATMEAL RAISIN MUFFINS

Two nutritional champs, nonfat yogurt and oatmeal, get a boost from white whole wheat flour in this not-too-sweet treat.

• 4 tablespoons ( ½ stick) unsalted butter or margarine

• 1 cup white whole wheat flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1 cup old-fashioned rolled oats

• ½ cup firmly packed light brown sugar

• ½ teaspoon baking soda

• 1 cup plain nonfat yogurt

• 1 large egg, beaten

• 1 teaspoon vanilla

• ½ cup raisins

Heat oven to 400 degrees. Line or lightly grease 12 muffin cups. Melt butter and set aside to cool.

Sift flour, baking powder and cinnamon into a large bowl. Stir in oats and brown sugar.

In a small bowl, stir baking soda into yogurt. Stir it into the flour mixture along with the egg, melted butter and vanilla. Add raisins, stirring until just combined.

Spoon batter into muffin cups. Bake in the middle of the oven for 20 minutes, or until golden, fragrant and puffed.

Per serving: 168 calories (26 percent from fat), 4.9 g fat (2.7 g saturated, 1.3 g monounsaturated), 28.2 mg cholesterol, 4.2 g protein, 28.2 g carbohydrates, 2.3 g fiber, 119.3 mg sodium.

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