Instructions: In a large bowl, mix oats, buttermilk, sugar, 1/2 cup salad oil, and egg whites.

In another bowl, mix flour, baking powder, baking soda, dates, and pecans.

Add flour mixture to buttermilk mixture; stir just until evenly moistened.

Equally fill 12 to 15 oiled or paper-lined muffin cups (2 3/4 inches wide) with batter. Bake in a 375 degree oven until well browned, 20 to 25 minutes (15 to 20 minutes in a convection oven).

5. Cool in pans for 5 minutes. Invert to remove muffins. Serve warm or cool.

This recipe yields 12 to 15 muffins.

Comments: In an inspired attempt to dress up plain oatmeal muffins, Marilyn Gill produced these sweet, crunchy snacks.

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