2 1/4 cup oat bran cereal
1/4 cup chopped nuts
1/4 cup raisins, dates or currants
1 tbsp. baking powder
1/4 cup brown sugar or 1/4 cup honey or molasses
1 1/4 cups skim milk or evaporated skim milk
2 egg whites or egg substitute for 2 eggs
2 tbsp. vegetable oil, if you want oil free muffins, use instead 2 tbsp. corn syrup

Preheat the oven to 425°F.

In a large bowl combine the oat bran cereal, nuts, raisins and baking powder. Stir in the brown sugar or molasses/honey. Combine the milk, egg whites and oil together (or the corn syrup) and blend with the oat bran mixture.

Line muffin pans with paper baking cups or spray cups with Pam, fill with batter.

Bake 15 to 17 minutes or test with a toothpick. Cool on wire rack.

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.