1/2 c. whole wheat flour
1 1/2 c. unbleached white flour
1 c. 100% Bran cereal
1/4 c. wheat germ
1/4 c. oat bran (optional)
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon
1/2 c. brown sugar
1 c. low fat yogurt
1/2 c. low fat milk
1/4 c. "Egg Beater" or 1 egg, beaten
1/4 c. honey
2 tbsp. corn oil
1 (8 oz.) can crushed pineapple
2 c. raisins (optional)

Combine dry ingredients. Mix yogurt, milk, Egg Beaters, honey, oil, pineapple and raisins. Add to dry ingredients. Combine well. Coat muffin tins with cooking spray. Divide mixture to make 24 muffins. Bake for 25 minutes at 400 degrees. Let cool a few minutes and remove from pan.