2 c. oat flour

1 c. wheat bran

2 c. all-purpose, unbleached flour

1 tsp. baking soda

1 tsp. baking powder

1/2 c. granulated sugar

2 Tbsp. unsulphured molasses

1/2 c. vegetable oil

1 2/3 c. milk (add about 2 Tbsp. more if mixture is too dry)

2 egg whites

1/2 tsp. Kosher salt

1/4 c. applesauce

1/4 tsp. cinnamon

1/2 c. raisins or chocolate chips

Preheat oven to 350 deg. Spray muffin tins with cooking spray or use foil cupcake liners (paper ones stick).

In large bowl, combine oil and sugar. Add egg whites. Add milk and applesauce. Add remaining ingredients and mix until JUST moistened.

Fill each compartment of muffin tin about 2/3 full. Bake for 25-27 minutes or until tops are golden brown and toothpick comes out clean.

Cool completely in muffin tin and then store in zip top gallon bag for about 4 days on counter or freeze.

Yields: 12 muffins

2 c. unbleached, all-purpose flour

1/2 c. brown sugar

1 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. salt                                         Variations: 1 c. blueberries

1/8 tsp. nutmeg                                                      1 c. chocolate chips

2 egg whites                                                            1 c. cinnamon chips

1 c. nonfat milk                                                        1/2 c. chopped strawberries

1/2 c. lowfat, plain yogurt                                       1 c. raspberries or blackberries

3 Tbsp. vegetable oil

Preheat oven to 400 deg. and place muffin liners in tin. (I prefer to use foil liners as they peel off much easier).

Combine egg whites, milk, yogurt, and oil and mix well. Add remaining ingredients and mix JUST until combined (overmixing=tough muffins).

Fill muffin liners almost to the top (about 1/4 c. of batter). Bake for 18-25 minutes, or until golden brown and toothpick comes out clean.

As you can see, the variations are endless. If you like, sprinkle with a little uncooked, rolled oats for a pretty presentation or sprinkle lightly with sugar (sanding sugar works well here, too).

Serves: 4-6

2 egg whites

7 whole eggs

7 Tbsp. nonfat milk

1 1/2 slices Morningstar Farm vegetarian bacon

6 slices center cut bacon

handful fresh chives (or about 2 Tbsp. dried), cut into small pieces

1/2 c. frozen spinach (defrosted and water squeezed out)

Kosher salt & freshly ground black pepper

Optional: 1/2 c. shredded cheddar cheese, cooked bulk sausage, and any other ingredients you would put in an omelet.

Preheat oven to 450 deg.  Spray muffin tin with cooking spray.

In large bowl, whish together egg whites, whole eggs, and nonfat milk.

Cut vegetarian bacon into small pieces. Cut center cut bacon in half. Line 6 of the muffin cups with the 2 halves of bacon.

Pour just under 1/4 c. egg mixture into each of the 12 muffin tins.

Add small amount of the vegetarian bacon to the other 6 muffin tins. Add small amount of the spinach.

Top with salt, pepper, and some chives. At this point, you could add the cheese, if using.

Bake for about 15 minutes or until egg is puffed up and cooked all the way through (shake the pan… if no eggs jiggle, they are done)

Run a butter knife around edge of each muffin tin…using 3-pronged meat fork, stab each breakfast cup in the center and put knife under cup to lift onto serving platter.