Thanks, Lpink. I'm having a brunch next week for the girls (my cousins) and I think I should have something low fat on the menu. When you say they are "little less cakey", do you mean - a little chewey, maybe? That sounds appealing to me rather than cakey.

That sounds like a good low fat muffin!

I make the following and keep in the freezer for breakfast. These are very good. They have less sugar and some good ole oat bran...if your interested.

Don't overbake these so they stay moist:

Oat Bran Morning Muffins (Very good and very good for you.)

2 1/2 cups oat bran
1/2 cup packed light brown sugar
1/3 cup canola oil (or extra-light olive oil)
2 cups buttermilk
1 cup dried blueberries or cranberries
2 medium apples (Gala); peel & chopped small
2 large eggs; beaten
1 1/2 cups white whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon salt

Preheat oven to 375° and position rack in the center of the oven. Grease or place muffin liners in 16 to 18 standard size muffins cups.

In a large bowl, combine the oat bran and the brown sugar; stir in the oil and buttermilk until evenly moistened. Add the dried fruit and chopped apples. Let stand at room temperature for 20 minutes.

After the 20 minutes, add the eggs. Combine the remaining ingredients and add to the buttermilk mixture using a large spatula or spoon just until evenly moistened, using no more than 15 to 20 strokes. Spoon the batter into the prepared muffin cups level with the tops. Bake for 20 to 25 minutes until tops are dry and springy (tooth pick test comes out clean). Let them rest in the pan for 5 minutes before removing to rack to cool. Store in an air tight container. They freeze well.

*Recipe from Beth Hensperger, Author of the Bread Bible and The Pleasure of Whole-grain breadsÂmy minor changes are as written above.

Marilyn

Yes, more on the chewy side, which I think is due to the egg whites in place of the whole eggs. You can do either one egg and two whites, or four whites. Or the egg replacement that is equal to two eggs. I never buy that fake egg stuff because it is just egg whites with food coloring and some chemicals, but maybe some people use it in place of eggs regularly with good results. It's hard for me to say about the muffin consistency. I like it a lot, but I've trained myself to appreciate low fat stuff. They are flavorful and moist, just less "cakey" than muffins I get at the coffeeshop. I eat these plain without butter too. Best warm, can be reheated, but are OK at room temp. Not bad cold, just better the other ways. Important not to overbake.