2 egg whites
1 c. apple juice concentrate
1 c. whole grain pancake mix
1 c. Mother's Oat Bran by Quaker
2 tsp. cinnamon
1/2 c. unsweetened crushed pineapple
1/4 c. chopped pecans or almonds

Beat the egg whites in a bowl with a mixer. Mix in the apple juice concentrate. In a separate bowl, mix the pancake mix, oat bran, and cinnamon. Mix dry and liquid ingredients together until well blended. Do not beat. Add the crushed pineapple and pecans. Divide into 12 equal sized muffins. Bake in a non-stick muffin pan at 400 degrees for 15 minutes.

Note: Paper muffin cups do not work well with this recipe. Teflon muffin tins improve the texture greatly.