2/3 c. oat bran
2/3 c. all purpose flour
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 c. chopped walnuts
2/3 c. whole wheat flour
1/2 c. brown sugar
1/2 tsp. salt
2 tsp. non fat dry milk

WET INGREDIENTS:

2 egg whites, beaten with 2 tsp. corn oil
2/3 c. skim milk
1/2 c. coconut flakes
1 c. shredded carrots
2 tsp. corn oil
1 tsp. vanilla
1/4 c. corn oil

In large bowl, combine all the dry ingredients and mix well. In medium bowl, combine all wet ingredients and mix well. Combine dry and wet ingredients. Stir only to moisten, but batter is lumpy. Spoon into muffin pans and bake 20 to 25 minutes. Remove from pan and cool on rack.