Low Fat Muffins

• 1 box Oat Bran Cereal Quaker
• 2 tablespoons baking powder
• 2 teaspoons salt more or less as desired
• 1/2 cup brown sugar
• 1/2 cup whole wheat flour or all-purpose
• 4 tablespoons corn syrup Karo
• 1/2 cup honey or molasses
• 3 tablespoons liquid sweetener as desired
• 4 egg whites
• 2 1/2 cups skim milk

1. Place dry ingredients in a bowl; place liquid ingredients in a blender. Blend liquids and add to dry ingredients.
2. Lightly spray muffin tins with Pam. Fill tins just about full. Bake at 425 degrees for 18-22 minutes until brown and done in center (toothpick test). After cooking, remove from tins, cool and store in refrigerator in Ziploc bags (may be frozen). To eat, heat muffins in microwave on high for 40 seconds. Eat for breakfast and another before each meal and as a bedtime snack.
3. Add to mix if desired, 1/4 cup chopped walnuts, 4-5 very ripe bananas, mashed or added to liquid in blender; 1 can crushed pineapple; 1 can blueberries, drained; 1 jar chunky applesauce, 1 tablespoon cinnamon and 1 teaspoon nutmeg; 1 cup chopped cooking apples, 1 can concentrated apple juice substituted for equal amount skim milk, 1 tablespoon cinnamon and 1 teaspoon nutmeg; or anything your heart desires! Experiment!

cereal, baking powder, salt, brown sugar, whole wheat flour, corn syrup, honey, liquid sweetener, egg whites, milk

Taken from www.yummly.com/recipe/Low-Fat-Muffins-1664222 (may not work)