2 c. oat bran cereal
1 tsp. vanilla
1 c. skim milk
2 tbsp. vegetable oil
1 tbsp. baking powder
1/4 c. brown sugar
2 egg whites
1/2 c. pineapple sauce or 2 ripe bananas, mashed

Preheat oven to 425 degrees. In a large bowl beat egg (I use a fork) whites; add baking powder and beat; add brown sugar, vanilla and oil; beat. Add milk and oat bran; stir. Then add pineapple sauce or bananas. Line muffin pans with paper baking cups and fill with batter (foil cups will come off of the hot muffins much better than the paper ones). Bake 20 minutes. Store in a plastic bag to retain moisture. Keep muffins in the refrigerator if they are not eaten within 2 days, as they contain no preservatives.