1/3 c. shortening
1/2 c. packed brown sugar
4 egg whites
1 1/2 c. quick-cooking oats, uncooked
1 1/4 c. all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. smooth pineapple sauce or applesauce
1 c. dark seedless raisins

Preheat oven to 400 degrees F. Grease twelve muffin pan cups or use foil or paper liners.

In large bowl, with fork, cream shortening and sugar until blended. Add egg whites; beat until fairly smooth. Add oats, flour, cinnamon, salt, soda, baking powder, pineapple sauce and 2 tablespoons water; stir just until moistened (batter will be lumpy). Fold raisins into batter.

Spoon batter into muffin pan cups. Bake 20-25 minutes until golden and toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan; serve warm. Or cool on wire rack to serve later; reheat if desired. Makes 12 muffins.