Instructions: 1. Arrange shelf just below the center of oven and preheat the oven to 350 F.

2. Roast the walnuts on a baking sheet for 10 to 12 minutes. While the nuts are hot, stir in the butter and sprinkle with salt. Set aside.

3. Raise the oven temperature to 450 F.

4. Combine the oat bran, flour, dry milk, brown sugar, cinnamon, salt, and baking powder in a large mixing bowl. Work any lumps out of the sugar with your fingers if necessary. Add the grated carrot, orange zest, and nuts.

Stir to combine.

5. Beat together the egg, egg whites, buttermilk, oil, pineapple, and vanilla in a medium mixing bowl. Pour the wet mixture into the dry mixture and stir to combine.

6. Spray a standard-size muffin tin with Pam, grease well, or use paper liners. Spoon 1/3 cup muffin batter into each cup; this should just fill each cup to the brim. You will have enough to fill a 12-muffin pan with enough batter left for a few more muffins. If filling two or three cups in a six- muffin pan, fill the empty spaces with water so that they will not burn. Bake until browned, about 20 to 25 minutes. Tap the sides of the pan on the counter to loosen the muffins and turn out onto a rack to cool.

Serve warm or at room temperature.

Makes 14 muffins.

NOTE: There is no vanilla listed in the ingredients list for this recipe, but it is mentioned in the directions. Use your judgment here. I would try about 1 tsp. and see how that works out.

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