Quaker oat bran muffins- janet's

2       c            Quaker Oat bran Cereal
     1/4   c            Firmly packed Brown Sugar
   2       ts           baking powder
     1/2   ts           Salt (optional)
   1       c            Skim or 2% lowfat Milk
   2                    Egg Whites, slightly beaten
     1/4   c            Honey or molasses
   2       tb           Vegetable Oil

  Heat oven to 425 degrees.  Line 12 medium muffin cups
  with paper baking cups or spray bottoms only with
  vegetable oil cooking spray. Combine dry ingredients.
  Add milk, egg whites, honey and oil; mix just until
  dry ingredients are moistened.  Fill prepared muffin
  cups almost full; bake 15 to 17 minutes or until
  golden brown.  1 dozen
  
  VARIATIONS:  Add to batter any one of the following:
  
    Raisin Nut Muffins-1/4 cup raisins and 1/4 cup
  chopped nuts
    Banana Nut Muffins-1/2 cup mashed banana (about 1
  medium) and
                       1/4 cup chopped nuts
    Blueberry Muffins -1/2 cup fresh or frozen
  blueberries
    Apple Cinnamon Muffins-1/2 cup chopped apple (about
  1 small),
                       1/4 cup chopped nuts and 1
  teaspoon cinnamon.
  
  NOTE: To freeze, wrap muffins securely; store in
  freezer up to 3 months. To reheat frozen muffins in
  microwave oven, microwave at HIGH 25 to 30 seconds for
  each muffin.
  
  NUTRITION INFORMATION: based on using the first
  ingredient listed and no optional ingredients:  Each
  serving (1 muffin):
                         Calories - 120
                         Carbohydrates - 19g
                         Protein - 4g
                         Fat - 3g
                         Sodium - 90 mg
                         Calcium - 80 mg
                         Cholesterol - 0 mg
                         Dietary Fiber - 2g
  
  From Tony Burke, Cyberealm BBS Watertown, NY
  315-786-1120