A delicious muffin with a delicate banana flavor - great for breakfast or snack time.

1 c. Quaker Oats (quick or old fashioned, uncooked)
1 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. cinnamon
1 c. skim milk
1/2 c. mashed ripe banana (about 1 lg.)
1/2 c. raisins
1/4 c. vegetable oil
1/ c. firmly packed brown sugar
1 egg white

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Combine oats, flour, baking powder and cinnamon. Add combined remaining ingredients; mix just until dry ingredients are moistened. Fill prepared muffin cups 3/4 full. Bake 20 to 25 minutes or until golden brown.

Variation - Substitute 1/2 cup chopped apricots, dates or prunes for raisins.

Note: To freeze, wrap muffins securely. To reheat frozen muffins in microwave oven, microwave at High about 45 seconds for each muffin. 1 dozen.

Nutrition Information: Each serving (1 muffin) - Calories 160; carbohydrates 25 g; protein 3 g; fat 5 g; sodium 120 mg; calcium 90 mg; cholesterol 5 mg; dietary fiber 2 g. Diabetic exchanges: 1 starch-bread; 1 fat; 1/2 fruit.