Baked on the weekend, these fiber rich muffins are much better than an “instant” breakfast when the week day morning finds you in a rush.

1-1/4 cups oat bran
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1-1/2 cups shreds of wheat bran cereal
1-1/4 cups skim milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup raisins

Preheat oven to 375 °. Lightly oil or place paper baking cups in two muffin tins, using 18 muffin cups.

Combine oat bran, brown sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the center of the mixture and set aside.

Combine the wheat bran cereal and milk; allow to stand for two minutes. Stir in egg, oil, vanilla and raisins. Add this mixture to the well in the dry ingredients, stirring until just moistened.

Yield: 18 muffins.

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