Mutligrain Muffins

1 large egg or 2 egg whites

1/4 cup vegetable oil (I use either applesauce or coconut oil)

1 cup buttermilk

1/3 cup packed brown sugar (I use honey)

1/2 cup quick-cooking oats

1 cup unbleached white flour

1 cup whole wheat pastry flour

1/4 tsp salt1 tsp baking soda

1 tsp baking powder

Preheat the oven to 400

In a bowl, stir together the eggs, oil, buttermilk, brown sugar and oats.

In another bowl, combine the flours and salt and baking soda and powder mix well. Add the liquid mixture to the dry ingredients, and stir just until a smooth batter is formed.

Spoon the batter into oiled muffin tins and bake for 20 minutes until puffed and golden.

Variations (I always do one of these, I don't like them plain)

*Apple Muffins add 1/2 tsp of cinnamon to the dry ingredients, and fold 11/2 cup of chopped peeled apples into the finished batter

*Banana chocolate chip Muffins add 1 tbls of freshly grated lemon peel to the dry ingredients, and fold 11/2 cups of fresh or frozen berries into the batter

*Berry-Lemon Muffins add 11/2 cups of mashed ripe bananas to the wet ingredients. If you like fold 1 cup of chocolate chips or nuts into the batter

*Zucchini Muffins add 2 cups of grated zucchini to the wet ingredients and 1 tsp of cinnamon and 1/2 tsp of ground cardamom to the dry ingredients. Fold 1/2 cup raisins or currants and 3/4 cup of chopped nuts if you like into the batter

-Tresa Coleman