Susan Ingram of Winchester, Va., was looking for a recipe for low-cholesterol oatmeal muffins. She said that a recipe was printed on the back of a Quaker oatmeal box sometime in the late 1980s, but she no longer has it.
Christine Todd of Cleveland searched the Quaker Oats Web site and sent in two different recipes for oatmeal muffins, both of which were low-fat. I tested the one that had a streusellike topping because I thought it sounded like the more interesting of the two.
While this may not be the exact recipe from the 1980s that Ingram was searching for, it is without a doubt a heart-healthy and delicious muffin.
Makes 12 muffins
1 1/2 cups Quaker Oats (quick or old-fashioned, uncooked)
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
1/2 cup fat-free milk
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1 egg white, lightly beaten
1/4 cup Quaker Oats (quick or old-fashioned, uncooked)
1 tablespoon firmly packed brown sugar
1 tablespoon margarine or butter, melted
1/8 teaspoon ground cinnamon
Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
For the muffins: Combine oats, flour, baking powder, baking soda and cinnamon in a large bowl; mix well. In a medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until ingredients are moistened. Do not overmix.
For the topping: combine all ingredients in a small bowl; mix well. Set aside.
Fill muffin cups almost full with batter. Sprinkle with reserved topping, patting gently. Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan and serve warm, if possible.
Per muffin: 180 calories, 6 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 140 milligrams sodium, 31 grams carbohydrate, 2 grams fiber, 4 grams protein
Nutritional analysis from quakeroatmeal.com
Mary Earl of Baltimore is looking for a recipe for apple butter that is made in the oven.
Renee Fajgier Kucowski of Lawrenceville, N.J., is looking for a recipe for Ground-Beef Croquettes that her mother used to make. They were made using ground beef, very thin egg noodles and some type of sauce that held it all together. The croquettes were rolled in cracker crumbs and then baked in the oven.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail email@example.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.