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Pumpkin-Oat Muffins

Serves 12

1-1/3 C oat bran
1 C rolled oats
1-1/4 C skim milk
3/4 C whole-wheat flour
1/2 C brown sugar
1 T baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
3/4 C puréed pumpkin
2 egg whites
2 T canola oil
1/2 C raisins

Combine oat bran, oats, and milk; set aside. Mix flour, sugar, baking powder, and spices; set aside. Blend pumpkin, egg whites, oil, and raisins; stir into oat mixture. Add flour mixture, stirring just until all ingredients are moistened.

Spoon batter into 12 nonstick muffin cups; fill cups completely. Bake at 400° for 20 to 25 minutes.


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