1/3 c. shortening
1/2 c. packed brown sugar
4 egg whites
1 1/2 c. quick-cooking oats, uncooked
1 1/4 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. applesauce or pineapple sauce
2 tbsp. water
1 c. coconut flakes
1 c. chopped walnuts
1 c. dark seedless raisins

Preheat oven to 400°F. Grease muffin pan. Bake at least 40 minutes before serving.

In large bowl with fork, cream shortening and sugar until blended. Add egg whites. Beat until fairly smooth. Add oats, flour, cinnamon, salt, baking soda, baking powder, pineapple sauce. Add 2 tablespoons water. Stir just until moistened; batter will be lumpy. Fold coconut, walnuts, and raisins into batter. Bake at 400°F for 20 to 25 minutes.