2-1/2 cups oat bran, uncooked
1/4 cup brown sugar, firmly packed
1/4 cup chopped nuts
1/4 cup currants
1 tablespoon baking powder
1/4 teaspoon salt (or salt substitute), optional
4 large egg whites, lightly beaten
3/4 cup skim milk
1/4 cup honey
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
As needed, vegetable oil spray
Preheat oven to 350°. In a bowl, combine oat bran, sugar, nuts, currants, baking powder and salt. Mix well. In a small bowl, combine egg whites, milk, honey, oil and almond and vanilla extracts. Add to dry ingredients and mix to blend.
Spray two muffin tins lightly with vegetable oil spray or use paper muffin cups. Spoon mixture evenly into muffin cups. Bake 20 to 25 minutes or until light brown. Serve warm or at room temperature.
Per serving: 107 Calories, 3.72 Fat, 0.22 mg Cholesterol, 14.92 g Carbohydrates, 4.45 g Protein
Source: Low-fat, Low-Cholesterol Cookbook, Copyright © 1989 by the American Heart Association. Published by Clarkson Potter Publishers, a division of Random House, Inc. Available from booksellers everywhere.