1 c. rolled oats, quick or old-fashioned, uncooked
1 c. all-purpose flour
1 tbsp. (3 tsp.) baking powder
1/2 tsp. cinnamon
1 c. skim milk
1/2 c. mashed ripe bananas (about 1 lg.)
1/2 c. raisins
1/4 c. vegetable oil
1/4 c. firmly packed brown sugar
1 egg white

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, baking powder and cinnamon. Add combined remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until golden brown. Makes 1 dozen.

VARIATION: Substitute 1/2 cup chopped dried apricots, dates or prunes for raisins.

NOTE: To freeze, wrap muffins securely. To reheat frozen muffins in microwave oven, microwave at high about 45 seconds for each muffin.