1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
3 tbsp. firmly packed brown sugar
1 egg
1 c. shreds of wheat bran cereal
1/3 c. skim milk
1/4 c. vegetable oil
1 can (8 oz.) crushed pineapple in juice, not drained

Stir together flour, baking powder, salt and sugar. Set aside. Beat egg slightly. Add cereal, milk and oil. Stir to combine. Let stand about 2 minutes or until cereal is softened. Stir in pineapple, including juice. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2 inch muffin pan cups.

Bake at 400 degrees for about 25 minutes or until muffins are golden brown. Serve warm. Yield: 12 muffins; 1 muffin per serving contains 130 calories, 2.7 grams dietary fiber.