Whole-Wheat Oat Muffins

1 cup old-fashioned oats

1 cup 1 percent milk

1 cup unsweetened applesauce

1 egg, beaten

1 teaspoon vanilla extract

1 cup whole-wheat flour

2 teaspoons baking soda

½ cup light brown sugar, firmly packed

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Place paper muffin cups in a 12-cup muffin tin and set aside.

In a medium bowl, combine the oats, milk, applesauce, egg and vanilla extract; stir well. Let sit for 10 minutes.

In another large bowl, combine the whole-wheat flour, baking soda, brown sugar and cinnamon. Stir well to break up any lumps in the sugar. When oat mixture has rested for 10 minutes, stir it into the flour mixture. Spoon the mixture into the prepared muffin cups and bake for 25 to 30 minutes. Serve warm, or cover and serve at room temperature.

Start to finish: 20 minutes preparation; 30 minutes baking time

Yield: Makes 12 muffins

Approximate values per muffin: 132 calories, 1.5 g fat (trace saturated), 15 mg cholesterol, 4 g protein, 25 g carbohydrates, 2 g dietary fiber, 227 mg sodium.