Fat-Free Pineapple-Carrot Muffins

• 2 c. unbleached flour
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. salt
• 4 large egg whites (at room temperature)
• 1 c. frozen apple juice concentrate, thawed
• 2/3 c. nonfat dry milk powder
• 1/4 c. wheat or oat bran
• 1 1/3 c. shredded carrots
• 1/2 tsp. crushed pineapple, drained (for top of each muffin)

1. Sift flour, baking soda, cinnamon, ginger and salt in medium bowl.
2. Beat egg whites to soft peaks.
3. Gradually beat in apple juice concentrate, thawed, increasing mixer speed to high.
4. Fold in nonfat milk powder into whites, then fold in wheat or oat bran and flour mixture.
5. Stir in shredded carrots.
6. Spoon into 12 (2 1/2-inch) muffin pan cups.
7. Top with drained pineapple.
8. Bake 20 minutes or until toothpick inserted in center comes out clean at 375u0b0.
9. Cool on wire racks.
10. Makes 1 dozen.

flour, baking soda, cinnamon, ginger, salt, egg whites, apple juice concentrate, nonfat dry milk powder, bran, carrots, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613567 (may not work)