Title: Buttermilk oat muffins
 Categories: *nava atlas, Lowfat, Quick bread
      Yield: 12 Servings
 
--------------------------BIG BOWL-------------------------------
  1 1/4 c  Whole wheat flour
    3/4 c  Rolled oats
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
        sm BOWL:
      2    Egg whites; beaten
      1 c  Buttermilk
      3 tb Honey
      2 tb Canola oil
 
  INTRO: Tender and just slightly sweet. Serve with spicy or chunky
  soups and stews. VARIATION: Add a few chopped walnuts or pecans. OVEN
  350F Degrees.
  
  BIG: Combine first dry ingredients in a mixing bowl and stir together.
  
  SMALL: In another bowl, beat together the remaining ingredients.
  Slowly pour the wet ingredients into the dry and stir vigorously and
  quickly until well combined.
  
  Divide the batter among 12 paper-lined (or sprayed) muffin tins. Bake
  15 to 20 minutes, or until the tops of the muffins are golden and a
  toothpick inserted into the center of one tests clean. Cool on a
  rack, then store in an airtight container as soon as the muffins are
  at room temperature.
  
  PER MUFFIN 24.5% cff: 110 cals; 3 g fat; 4g prot; 17g carb; 1g chol;
  109mg sod.