Here's an easy-to-make recipe for some real wholesome, carbo-loading muffins. When you get the munchies, reach for one of these. Variations and substitutions abound. Don't be afraid to experiment with adding various items into the muffins. Some ideas are listed below. Marc Charonnat developed the basic recipe when he decided that there was no need for the 1/2 cup or more of oil called for in the usual muffin recipes. And rather than using a food processor, Marc determined that a plain old mixing bowl was faster and simpler. In fact, making these muffins is so fast you can have a batch ready for the oven while waiting for the coffee and oatmeal to cook in the morning, then pop 'em out of the oven when breakfast is over and use for lunch or snacks.

BASIC INGREDIENTS: Makes one dozen large muffins.

2 cups whole wheat flour
2 cups rolled oats (old fashioned type)
1/2 cup sugar (vary to taste and with the "extras")
1/2 to 1 cup raisins (vary to taste)
2 Tablespoons baking powder (non-aluminum type best)
1/2 teaspoon salt (vary to taste)
one large egg
about 1 cup 2% milk (amount varies with extras)

Pre-heat oven to 350°F. Grease & flour large size muffin pan (one dozen 3 inch diameter). Paper liners do not work well since there is no oil (other than the egg yoke & milk) in this recipe. The easiest way to do this is to use a lite coat of cooking spray (like PAM, but the MAZOLA corn oil spray seems to have a finer spray pattern). Then dust with (white) flour, tapping the flour around so all the oil is covered and dump any excess flour into the mixing bowl. Add dry ingredients to the bowl and mix. Make a little pocket in the center of the dry ingredients and add the milk, any additional liquid "extras", and the egg.

Beat the egg with the milk, then mix in with the dry ingredients. Add more milk if necessary so that the mixture is moist but not too liquid. Remember that some "extras", like shredded zucchini, will add moisture. Stir in any remaining extras. Spoon mixture into muffin tins. Bake for about 25 minutes. Time will vary a few minutes either way depending on moisture of mixture. Don't over cook. Muffins are usually done when they spring back to a finger push.

VARIATIONS AND EXTRAS:

Try adding two cups of shredded zucchini (or more, what the heck, them things grow so damn big its hard to find a way to get rid of 'em anyway!) together with a tablespoon of vanilla and a tablespoon of nutmeg. Vary to taste.

Throw in a cup or more of cranberries (whole). A little more sugar may be needed. Or substitute undiluted thawed orange juice concentrate for some of the milk to add sweetness. A little grated orange peel always goes well with cranberries.

Not enough milk on hand? Use juices instead. Or add some natural (unflavored) yogurt in place of part of the milk, diluting the yogurt with a little water. No eggs? Try leaving the egg out, adding a bit more baking powder for rising power and perhaps a tablespoon of oil in place of the egg yoke.

Try adding chopped apples and cinnamon. A handful of nuts will add variety. For a grittier texture, add corn meal in place of some of the flour and oats. Brown sugar or honey could replace the white sugar. The variations are endless and limited only by one’s imagination!