2 c. Quaker Oat Bran cereal
2 egg whites, slightly beaten
1/2 tsp. salt; optional
1 c. skim or 2% low-fat milk
2 tsp. baking powder
1/4 c. firmly packed brown sugar
1/4 c. molasses or honey
2 tbsp. vegetable oil

Heat oven to 425 degrees. Line 12 medium muffin cups with paper baking cups or oil muffin cups lightly. Combine dry ingredients. Add milk, egg whites, molasses and oil; mix just until dry ingredients are moistened. Fill prepared muffin cups almost full; bake 15-17 minutes or until golden brown. Makes 1 dozen.

VARIATIONS: Add to batter any one of the following:

Raisin Nut Muffins: 1/4 cup raisins and 1/4 cup chopped nuts.

Banana Nut Muffins: 1/2 cup mashed banana (about 1 medium) and 1/4 cup chopped nuts.

Blueberry Muffins: 1/2 cup fresh or frozen blueberries.

Apple Cinnamon Muffins: 1/2 cup chopped apple (about 1 small) 1/4 cup chopped nuts and 1 teaspoon cinnamon.