Here's a muffin with a firm crumb and lots of flavor.

1 c. fresh buttermilk
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. peanut oil
1 1/2 tsp. cinnamon
3/4 c. firmly packed dark brown sugar
1/2 c. water
4 lg. egg whites, whipped until soft peaks form
1 lb. oat bran
1/2 c. dried sour cherries, optional

Preheat oven to 400 degrees. Spray 12 muffin tins with non-stick cooking spray.

Blend buttermilk with baking powder, salt, oil, cinnamon, brown sugar and water. Allow to cure for 3 minutes until buttermilk becomes bubbly. Fold buttermilk mixture into egg white mixture. Fold oat bran into the mixture until just blended. If desired, stir in dried sour cherries.

Divide mixture among muffin tins. Bake for 20 minutes until muffins are lightly browned and firm to touch. Allow muffins to cool 5 minutes before removing from tins. Yields 12 muffins.

Muffins may be stored in the refrigerator for up to 3 weeks or in the freezer for 3 months. To reheat: microwave each muffin (high) for 30 seconds or heat in a 350 degree oven for 10 minutes.