2 1/4 c. oat bran cereal
3 tbsp. brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 c. raisins
1/2 c. canned pumpkin
1/2 c. frozen pineapple juice concentrate
3/4 c. evaporated skim milk
2 tbsp. vegetable oil
2 egg whites

Preheat the oven to 425 degrees. Mix the dry ingredients in a large bowl. Mix all other ingredients in a blender. Combine with the dry ingredients and stir just to mix. Line the muffin pans with paper baking cups. Fill the cups with batter and bake for 17 minutes or until a wooden toothpick comes out dry. Makes 12 muffins.

Tip: The pumpkin in these muffins is a fine source of both vitamin A and vitamin C. Serve them with turkey and cranberry sauce.