Wvw Names December Senior Students Of The Month

1-2-3 In Butterfly Keys Coughlin

Wednesday, February 02, 2005     Page: 1D

January was National Oatmeal Month. This I did not know when I chose the
topic for this column. Rather, when I was checking some facts, I discovered
it.

It makes me happy to think I am on the same wavelength as whoever is acting
as the designator of national months, a heady position to be sure. Because
millions of people begin their days with oatmeal, it is indeed fitting that we
add oatmeal to our lives early in this new year.
Oatmeal is just good food. In addition to tasting great, it is full of
soluble fiber, which has been proven to reduce bad (LDL) cholesterol. Oatmeal
also contains significant amounts of certain flavonoids, which inhibit the
formation of plaque in the arteries. While I don't pretend to understand the
science, I do know oatmeal is good for you. So when making oatmeal muffins, I
thought it logical to make them with low-fat ingredients so the oats don't
have to work so hard. I eliminated whole milk and replaced it with low-fat
buttermilk and Guinness (why not? It's made from grain, contains no fat, and
it lends color and a certain nuance to the flavor); I replaced regular
vegetable oil with canola oil, which is low in saturated fat, and then reduced
the amount of oil by cutting it with no-fat yogurt. I also replaced the whole
egg with an egg substitute. All this results in a healthful, whole-grain
muffin with about 5 grams of fat.

Because I removed a lot of fat from the recipe, it is essential to add
other flavorful elements, in this case, molasses, spices, candied ginger and
raisins. Brown sugar adds another flavor component, and wheat germ adds some
crunchy interest to the texture. Because muffin batter is almost primitive,
you could add many other flavors. For example, if you don't like molasses, use
honey or maple syrup; add nuts; use orange juice instead of some of the milk;
add citrus zest; substitute cranaisins, chopped dried apricots or dates. If
you don't have any leftover Guinness, try coffee or just eliminate it and
increase the buttermilk to 1/2 cup instead of 1/4.

Basically, all muffins are made the same way. They are one of the simplest
and quickest baked goods to produce. All the dry ingredients are combined in
one bowl. All the wet ingredients are combined in another bowl. Then the dry
and the wet ingredients are quickly combined to make the muffin batter, which
is immediately baked. Quickly is the operative word here. The batter must not
be overstirred or left to stand or the resultant muffins will be dry and
tough. Muffins are best served warm. To facilitate this, prepare all the
ingredients separately, wet and dry, then mix them at the last possible
moment.

Separate ingredients can sit for hours or overnight in the refrigerator. Be
aware that homemade muffins are not as sweet as the commercially produced
item, which is generally as sweet as a cupcake. This recipe calls for only
one-half cup of sugar, but the ginger and raisins lend additional sweetness.
If you crave a sugar burst, sprinkle the tops of the muffins with granulated
or brown sugar before baking.

Gingerbread Oatmeal Muffins

Yields 12

1 cup old-fashioned rolled oats

1/2 cup low-fat buttermilk

1/2 cup Guinness or other dark beer

1 egg

1/4 cup canola oil

1/4 cup no-fat vanilla yogurt or sour cream

1/2 cup dark brown sugar

2 tablespoons molasses

1 cup all-purpose flour

1/4 cup wheat germ

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon each ground nutmeg, ginger, cloves

1/2 cup candied ginger, chopped (optional)

1/4 cup raisins (optional)

1. Preheat the oven to 400 degrees. Spray a
standard 12-muffin pan well, or line the pan with paper baking cups. Lightly
spray the cups.

2. Combine the oats, buttermilk and Guinness in a large bowl and let sit
for one hour. Alternatively, combine them and refrigerate overnight or use in
the morning.

3. To the oat mixture, add the egg, oil, yogurt, molasses and brown sugar.
Stir to combine.

4. In another bowl, combine all the remaining ingredients, except the
ginger and raisins and stir with a whisk to combine.

5. Add the dry ingredients to the oat mixture and stir until just combined.
Add the ginger and raisins, if using, and spoon the mixture into the prepared
muffin tin. Bake until browned and a tester comes out clean. Serve
immediately.

Add A Little More Oatmeal To Your Life: Oatmeal Muffins