2 c. Quaker Oat Bran hot cereal, uncooked
1/2 c. firmly packed brown sugar
1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt (optional)
1/2 tsp. cinnamon
1/2 c. finely chopped cranberries
2/3 c. cranberry juice cocktail
1/2 c. mashed ripe banana (about 1 med.)
2 egg whites, slightly beaten
3 tbsp. vegetable oil

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Combine oat bran, brown sugar, flour, baking powder, salt and cinnamon. Gently stir in cranberries. Add combined cranberry juice, banana, egg whites and oil, mixing just until moistened. Fill muffin cups almost full. Bake 20 to 22 minutes or until golden brown. Makes 1 dozen.

TIPS: To freeze muffins, wrap securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen muffins, unwrap muffins. Microwave at high about 30 seconds per muffin.