2 c. oat bran
1/4 c. firmly packed brown sugar
2 tsp. baking powder
1 c. skim milk
2 egg whites
1/4 c. honey
1/2 tbsp. vegetable oil
1/2 c. raisins
1/2 c. walnuts
1 c. chopped apple
1/2 tbsp. cinnamon

Heat oven to 425 degrees. Line 12 muffin cups with paper baking cups or spray bottoms with cooking spray. Combine dry ingredients. Add milk, egg whites, honey and oil; mix just until dry ingredients are moistened. Add fruit and nuts. Fill muffin cups almost full; bake about 20 minutes or until golden brown. Muffins can be securely wrapped and frozen for up to 3 months. Frozen muffin can be reheated in microwave at High for 25 to 30 seconds for each muffin.