Categories: Breads, Low-cal 
      Yield: 12 servings 
  
      2 c  Quaker Oat Bran Cereal 
    1/4 c  Firmly packed Brown Sugar 
      2 ts Baking Powder 
    1/2 ts Salt (optional) 
      1 c  Skim or 2% lowfat Milk 
      2    Egg Whites, slightly beaten 
    1/4 c  Honey or Molasses 
      2 tb Vegetable Oil 
  
  Heat oven to 425 degrees.  Line 12 medium muffin cups with paper baking 
  cups or spray bottoms only with vegetable oil cooking spray. Combine dry 
  ingredients.  Add milk, egg whites, honey and oil; mix just until dry 
  ingredients are moistened.  Fill prepared muffin cups almost full; bake 15 
  to 17 minutes or until golden brown.  1 dozen 
   
  VARIATIONS:  Add to batter any one of the following: 
   
    Raisin Nut Muffins-1/4 cup raisins and 1/4 cup chopped nuts 
    Banana Nut Muffins-1/2 cup mashed banana (about 1 medium) and 
                       1/4 cup chopped nuts 
    Blueberry Muffins -1/2 cup fresh or frozen blueberries 
    Apple Cinnamon Muffins-1/2 cup chopped apple (about 1 small), 
                       1/4 cup chopped nuts and 1 teaspoon cinnamon. 
   
  NOTE: To freeze, wrap muffins securely; store in freezer up to 3 months. To 
  reheat frozen muffins in microwave oven, microwave at HIGH 25 to 30 seconds 
  for each muffin. 
   
  NUTRITION INFORMATION: based on using the first ingredient listed and no 
  optional ingredients:  Each serving (1 muffin): 
                         Calories - 120 
                         Carbohydrates - 19g 
                         Protein - 4g 
                         Fat - 3g 
                         Sodium - 90 mg 
                         Calcium - 80 mg 
                         Cholesterol - 0 mg 
                         Dietary Fiber - 2g 
   
  From Tony Burke, Cyberealm BBS Watertown, NY 315-786-1120