Instructions: Combine wheat bran cereal and buttermilk in a medium bowl; stir well. Let stand 2 minutes. Add carrot, oil, and eggs; stir well. Combine oats and next 6 ingredients; add to cereal mixture, stirring just until dry ingredients are moistened.

Place 2 paper cupcake liners in each muffin cup in a microwave-safe muffin pan. Spoon batter into cupcake liners, filling two-thirds full. Microwave 6 muffins at a time at HIGH 2 to 2 1/2 minutes or until surface is no longer doughy on top. Remove from pan immediately; let cool on a wire rack. Repeat procedure with remaining batter.

Yield: 15 muffins (about 100 calories each).

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