2 1/4 c. oat-bran cereal
1/4 c. brown sugar
1 tbsp. baking powder
1/2 c. evaporated skim milk or skim milk
2 cans crushed pineapple in its own juice (unsweetened)
2 egg whites or 2 oz. egg substitute
2 tbsp. vegetable oil

Preheat the oven to 425 degrees. Mix the dry ingredients in a large bowl. Mix the milk, 1 can of crushed pineapple with juice, egg whites, and oil in a bowl or blender. Combine the ingredients and mix. Drain the second can of pineapple and add to the mixture. Line the muffin pans with paper baking cups, and fill with batter. Bake for 17 minutes. Makes 12 muffins.

TIP: Serve with a pineapple milkshake.