Toasted oats
1 c. 100% bran hot cereal, uncooked
1/2 tsp. salt
1/4 c. canola oil
1 c. yellow cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 c. skim milk
1/4 c. frozen egg substitute, thawed

Prepare toasted oats by putting 1/2 cup quick cooking or old fashioned oats uncooked in a 10" skillet over medium-low heat until lightly browned, stirring constantly. Let stand until cool; stir in 2 tablespoons packed light brown sugar and 1/4 teaspoon ground cinnamon.

Preheat oven to 425 degrees and grease 12 muffin pan cups. In large bowl, mix cornmeal, oat bran, sugar, baking powder and salt. In small bowl, beat milk, oil and egg substitute. Stir into cornmeal mixture just until moistened. Evenly spoon toasted oats over each muffin. With knife, lightly swirl toasted oats through batter. Bake 20 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan; serve warm.