1/3 c. softened butter
1/2 c. brown sugar
1 c. plain nonfat yogurt
1 egg
1 c. flour
1/4 c. oat bran or, rice bran
1 tsp. baking powder
2 c. of the following ingredients in any combination: Shredded carrots, apples, zucchini, or chopped dried fruit, nuts or raisins

TOPPING
1 tbsp. brown sugar
1 tbsp. ground cinnamon

You may wish to substitute shredded coconut for some of the carrots, zucchini, etc.

Mix all ingredients (except for topping) thoroughly. Spread in an 8 1/2 inch round microwaveable cake pan. Place on top of a micro-safe cereal bowl in the microwave so that the cake pan sits up in the middle of the oven. Microwave on medium for 6 minutes.

Sprinkle with topping; microwave again on high for 1 1/2 to 3 minutes, until cake tests done (toothpick inserted into center comes out clean).

Let stand 10 minutes on counter. Cut into wedges and serve, pack into lunches, or store in an airtight container.

Note: This recipe may be adopted for conventional oven preparation.