2 1/4 c. oat-bran cereal
1/4 c. chopped nuts (walnuts, pecans or even peanuts)
1/4 c. raisins (or dates, currants or whatever)
1 tbsp. baking powder (not soda)
1/4 c. brown sugar or 1/4 c. honey or molasses
1 1/4 c. skim milk or evaporated skim milk
2 egg whites or egg substitute for two eggs
2 tbsp. vegetable oil

Preheat the oven to 425 degrees. In a large bowl combine the oat-bran cereal, nuts, raisins and baking powder. Stir in the brown sugar or liquid sweetening. Mix the milk, egg whites and oil together and blend in with the oat-bran mixture. Line muffin pans with paper baking cups and fill with batter. Bake 15-17 minutes. Test for doneness with a toothpick. It should come out moist but not wet. Makes 12 muffins.

Store in a plastic bag to retain moisture. Keep the muffins in the refrigerator if they will not be consumed within 3 days, as they contain no preservatives.