degrees; coat muffin cups with nonstick cooking spray. Combine the flour, bran and baking powder; stir to mix well. Add the yogurt, marmalade, egg whites and vanilla extract; stir just until the dry ingredients are moistened. Fold in the pecans or blueberries, if desired. Fill the muffin cups 3/4 full with the batter. Bake for about 15 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Penny Halsey (ATBN65B).

Nutrition Analysis: 113 calories, 4.5g protein, 26g carbohydrate, 0.8g fat, 0mg cholesterol, 106mg sodium.