1 c. oat bran or 1 3/4 c. quick cooking oats
1 c. flour
1/2 c. chopped pecans
1/4 c. firmly packed brown sugar
1 tbsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 c. skim milk
1/2 c. honey
2 tbsp. oil
2 egg whites

In medium bowl, combine oats, flour, pecans, brown sugar, baking powder, cinnamon and salt.

In small bowl, whisk together milk, honey, oil and egg whites. Stir liquid ingredients into dry ingredients, stirring just until moistened.

Spoon into paper lined muffin cups, filling three fourths full. Bake in 400 degree oven 15 to 18 minutes until wooden pick inserted in center comes out clean.

PER MUFFIN: (Made with Oatmeal):

Calories: 135; Cholesterol:.22 mg.; Fat: 4.13 gm. (11% saturated); Sodium: 125 mg.

PER MUFFIN: (Made with Oat Bran):

Calories: 120; Cholesterol:.22 gm; Fat: 3.96 gm. (9% saturated); Sodium: 125 mg.