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

Preheat oven to 400 degrees. Grease twelve 2 1/2 or 1 1/4 inch muffin pan cups or paper liners. In large bowl with fork, cream shortening and sugar until blended. Add egg whites and beat until fairly smooth. Add oats, flour, cinnamon, salt, baking soda, baking powder, pineapple or apple sauce. Add 2 tablespoons water. Stir until just moistened (batter will be lumpy.) Fold in raisins.

Spoon batter into muffin cups. Bake 20-25 minutes until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before removing from tin. Then cool on wire rack. Each muffin 230 calories.