The trick with these muffins? They’re healthy

Kathryn Rem

It’s hard to fight Darth Vader. Or cowboys, puppies and ghosts.

Costumed kids are going to be eating a lot of junk this week, so consider sneaking in a little nutrition with these mini-muffins made with oats, low-fat yogurt, raisins and pumpkin.

They taste like oatmeal cookies, but each has 70 calories, 2 grams of fat, zero cholesterol, 17 milligrams of calcium and nearly a gram of fiber.

Preparing them in mini-muffin tins makes them convenient for little hands and mouths.

Oatmeal Raisin Cookie Muffins

From the California Raisin Marketing Board

1/2 cup raisins

1/2 cup all-purpose flour

1/2 cup quick oats

1/3 cup sugar

3/4 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup low-fat vanilla yogurt

1/3 cup canned pumpkin

2 tablespoons vegetable oil

1 egg white

Preheat oven to 400 degrees and spray 18 mini-muffin tins with non-stick cooking spray. Stir together raisins and all dry ingredients in medium bowl. In separate bowl, mix together remaining ingredients and add to dry ingredients, stirring just until incorporated. Spoon into prepared muffin tins and bake 12 to 14 minutes or until toothpick inserted into center comes out clean.

Makes 18 mini-muffins.

Kathryn Rem can be reached at or 788-1520.