– DEAR JEANNE: I really like making these muffins; they are tasty and pretty healthy. I’m wondering if there is any way to make them without all the oil, to make them even more healthy? Thank you! — Sandee Crellin, San Antonio

BLUEBERRY OAT MUFFINS

11/4 cups flour

1 cup quick-cooking oats

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites

1/2 cup water

1/3 cup vegetable oil

1 cup blueberries

TOPPING:

2 tablespoons sugar

1/4 teaspoon cinnamon

Combine flour, oats, sugar, baking powder, baking soda and salt. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill muffin cups (sprayed with nonstick spray) 3/4 full. Sprinkle tops with topping. Bake at 400 for 18 to 22 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan, then cool on rack. Makes 1 dozen.

DEAR SANDEE: You’re right, this recipe was already healthy, but I did try to improve it even more. My tasters agreed — the muffins are moist and delicious. If you use frozen blueberries, do not thaw them before adding, as the juice from the blueberries will color the batter, and you will have purple muffins. Add 2-3 minutes more to the baking time if the berries are frozen.

REDUCED-FAT WHOLE-GRAIN BLUEBERRY MUFFINS

11/2 cups whole-wheat pastry flour

1 cup quick-cooking oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites

1/2 cup sugar

1/2 cup water

1 teaspoon vanilla extract

2 tablespoons canola oil

3/4 cup unsweetened applesauce

1 cup blueberries, fresh or frozen (do not thaw)

TOPPING:

2 tablespoons sugar

1/4 teaspoon cinnamon

1. Preheat the oven to 400. Spray muffin tins (18 muffins) with nonstick cooking spray and set aside.

2. Combine the flour, oats, baking powder, baking soda and salt. Set aside.

3. In a large bowl, beat the egg whites, sugar, water, vanilla, oil and applesauce. Add the blueberries to the flour mixture and cover the blueberries with flour, which prevents them from sinking to the bottom of the batter. Add the flour mixture, along with the blueberries, to the egg mixture, and combine with a few strokes, just until moistened.

4. Fill the muffin cups about 2/3 full. For topping, combine the 2 tablespoons sugar with the cinnamon and sprinkle the top of each muffin. Bake for 18 to 20 minutes, or until a sharp knife inserted into the center comes out clean. Makes 18 muffins.

Each muffin contains approximately:

Original recipe: 177 calories; 7 gm fat; 0 mg cholesterol; 148 mg sodium; 27 gm carbohydrates; 3 gm protein; 1 gm fiber.

Revised recipe: 105 calories; 2 gm fat; 0 mg cholesterol; 99 mg sodium; 20 gm carbohydrates; 2 gm protein; 2 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently “Cooking From the Cupboard” (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (61 cents), self-addressed envelope.

— King Features Syndicate