nonstick cooking spray
1-1/2 cups oat bran*
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
3/4 cup mashed ripe banana
1/2 cup milk
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup raisins

1. Preheat the oven to 400 degrees F. Lightly coat the bottoms of twelve 2-1/2-inch muffin cups with cooking spray; set aside. In a medium bowl, combine the oat bran, flour, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.

2. In a small bowl, combine the egg, banana, milk, honey, canola oil and vanilla extract. Add egg mixture all at once to the flour mixture; stir just until moistened (batter will be lumpy). Fold in the raisins. Spoon batter into prepared muffin cups, filling each about two-thirds full.

3. Bake for 14 to 16 minutes or until a wooden toothpick inserted in centers comes out clean and muffins are golden brown. Cool in muffin cups for 5 minutes. Remove from muffin cups and serve warm. Makes 12 muffins.

* If you do not have oat bran on hand, place 2 cups of regular rolled oats in a food processor; process until finely ground.

Emily

1 (4 pound) fully cooked ham
1-1/2 cups ginger ale
1/4 cup honey
1/4 cup packed brown sugar
1/2 teaspoon ground mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

1. Place ham in a 5 quart crock pot. Pour ginger ale over ham. Cover and cook on Low for 4 to 5 hours or until ham is heated through.

2. In a small bowl, combine the honey, brown sugar, mustard, cloves and cinnamon. Spoon over ham; cook 30 minutes longer. Makes 12 to 14 servings.

Emily