Reduce fat by adding some oat flour

Dear Jeanne: I make these muffins in the spring, when I can get rhubarb. Can you adjust it so that it tastes good and is more healthful?

Thank you. — Helen M., San Jose, Calif.

Dear Helen: I certainly can make this more healthful, and my tasters couldn't tell that it was a reduced-fat muffin. I really like the texture and sweetness that you get with a little oat flour. You can make it by grinding plain oatmeal in a blender (it doesn't have to be perfect).

I also made a few more muffins, because they are very large when only 12 are made, but you could eat two and still have less fat and calories than the original.

STRAWBERRY RHUBARB MUFFINS

1 cup strawberries, chopped

1 cup rhubarb, chopped

1 1/4 cups sugar

1/2 cup whipping cream

2 eggs, slightly beaten

1/2 teaspoon vanilla

2 1/4 cups all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup butter, melted

Sugar-cinnamon mix

Preheat oven to 375 F. Combine strawberries, rhubarb and sugar. Let stand 5 minutes. Stir in cream, eggs and vanilla until well-blended. Add strawberry mixture to flour, baking powder and salt mixture. Add butter and stir just until mixed. Spoon into 12 greased muffin cups. Sprinkle with sugar-cinnamon mix. Bake 14 to 18 minutes or until a toothpick comes out clean. Makes 12 muffins.

REDUCED-FAT STRAWBERRY RHUBARB MUFFINS

1 cup strawberries, chopped

1 cup rhubarb, chopped

3/4 cup sugar

1 1/4 cups all-purpose flour

3/4 cup oat flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 egg