2 1/2 c. oat-bran cereal
1 tbsp. baking powder
1/4 c. brown sugar
1/2 c. dry fruit (raisins, dates)
1 1/2 c. skim milk or evaporated skim milkegg whites
2 tbsp. corn or vegetable oil (can substitute corn syrup for oil)

Preheat oven to 425 degrees. Mix dry ingredients in bowl. Mix milk and egg white and oil together. Blend with dry ingredients. Line muffin pans with paper baking cups and fill with batter, divided equally. Bake 13 to 15 minutes. Makes 12 muffins.