Applesauce and yogurt make for an especially moist and tender muffin.
1 cup rolled oats
1 cup all-purpose flour
1/2 cup defatted soy flour
2 tablespoons (1 ounce) soy protein
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsweetened applesauce
3/4 cup packed brown sugar
1/2 cup plain fat-free yogurt
3 tablespoons extra-light olive oil
2 large egg whites
1-1/2 teaspoons vanilla extract
1 apple (about 6 ounces) cored and cut into small dice
1/2 cup raisins
1 Preheat the oven to 375°F. Line twelve 2-1/2-inch muffin pan cups with paper liners.
2 Toast the oats until golden brown, about 7 minutes. Transfer to a large bowl and stir in the all-purpose flour, soy flour, soy protein, baking soda, and salt. Make a well in center.
3 In a separate bowl, stir together the applesauce, brown sugar, yogurt, oil, egg whites, and vanilla. Add to dry mix along with apple and raisins and stir just until dry ingredients are completely moistened. Spoon batter into muffin pan and bake 20 to 25 minutes until lightly golden and toothpick inserted in center of a muffin comes out clean.
4 Remove the muffins from the pan and transfer to a wire rack to cool.
Makes 1 dozen servings.
Per muffin: 210 calories, 4.1g total fat (0.6g saturated), 0mg cholesterol, 2.6g dietary fiber, 37g carbohydrate, 7g protein, 297mg sodium.