Chicky Muffins

Chicky is my Aussie friend (AKA Clarissa), and this recipe came from her experiments in healthy eating. Two teeny muffins make a great filling breakfast. They are high in fiber and very low in fat. Clarissa's are even healthier than mine, because I use the whole egg, but she uses just the egg white.

Ingredients:
3/4 cup oat bran
1/2 cup shredded or flaked coconut
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons Splenda Brown Sugar
2 teaspoons splenda
1 egg
1/3 cup nonfat milk
cooking spray or mini muffin cups.

Directions:
Preheat oven to 375 degrees.
Spray mini muffin tins with cooking spray, or line with muffin cup papers.
Combine all ingredients. Divide into 12 mini muffin cups.
Bake for 12 minutes, or until golden brown.
Cool on wire racks.