Kevin's Oat Bran Muffins

Oat bran muffins generally have one of two problems. Some are designed by twigs-and-nuts health freaks to be low in everything that provides taste. Meanwhile, store-bought oat bran muffins are often loaded in oils and have little oat bran, thus eliminating the reason for eating them in the first place. But these guys are different. Oat bran is a dominant ingredient, but they taste good, too! 1 3/4 cups oat bran (Quaker or Mother's: some "generic" or bulk oat bran is too coarse) 1 cup flour (makes 'em lighter and much more digestible) 1 tablespoon baking powder (not baking soda) 3/4 cup brown sugar (or honey) 1 teaspoon cinnamon 1/2 cup blueberries (or raisins, or nuts, or whatever) 2 egg whites, or egg substitute for one whole egg 2 tablespoons Puritan oil 1 1/4 cups skim milk 1-2 teaspoons vanilla Preheat oven to 425 degrees. In a large bowl, combine oat bran, flour, blueberries, baking powder, brown sugar, and cinnamon. (I buy a flat of blueberries each year, and freeze them, so I have them available year-round.) Separately, mix the milk, egg whites, oil and vanilla. Blend together, adding a bit more skim milk if the mixture seems too thick. Spray muffin pan with Pam, or line with paper baking cups. Bake 18 to 20 minutes. It's almost foolproof, but you can test for doneness with a toothpick if you like: they should be moist but not wet. Makes 12 muffins. To retain moisture, store in a plastic bag. Keep refrigerated, as no preservatives are used (they'll last several days). They're best served warm; reheating with the microwave works just fine. - Kevin Return to Kev's Page.