2 1/4 c. oat-bran cereal
1/4 c. brown sugar
1 tbsp. baking powder
1/2 c. evaporated skim milk or skim milk
3/4 c. canned strawberry nectar or strawberry juice
3/4 c. fresh or frozen strawberries
2 egg whites
2 tbsp. vegetable oil

Preheat the oven to 425 degrees. Mix the dry ingredients in a large bowl. Mix the milk, strawberry nectar, strawberries, egg whites, and oil in a bowl or blender. (Reserve 12 pieces of fresh strawberry to place on top of the muffins.) Combine with the dry ingredients and mix.

Line muffin cups with paper baking cups and fill with batter. Place a piece of strawberry on each. Bake for 17 minutes. Makes 12 muffins.

TIP: Serve as strawberry "shortcake". Place each in a bowl and cover with chilled strawberries. Top with whipped chilled evaporated skim milk.