2 1/4 c. oat bran
2 tsp. baking powder
1 tsp. each baking soda & cinnamon
1/2 tsp. nutmeg
1/4 c. each raisins & chopped nuts
1 (8 oz.) container low-fat vanilla yogurt
6 tbsp. honey
2 egg whites
2 tbsp. vegetable oil
1 tsp. vanilla extract

Preheat oven to 425 degrees. Combine dry ingredients in large mixing bowl. Stir in raisins and nuts until well coated. Combine liquid ingredients with dry ingredients just until moistened. Divide batter evenly between twelve paper cup lined muffin cups. Bake 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Serve warm or cold.