Fat-Free Carrot-Pineapple Muffins

• 2 c. unbleached all-purpose 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 concentrated apple juice
• 2/3 c. nonfat dry milk powder
• 1/4 c. wheat or oat bran
• 1 1/3 c. shredded carrots
• crushed pineapple, drained

1. Preheat oven to 375u0b0.
2. Line 12 (2 1/2-inch) muffin pan cups with foil liners.
3. Sift flour, baking soda, cinnamon, ginger and salt into medium bowl.
4. Beat egg whites in mixer bowl at medium speed until soft peaks are formed.
5. Gradually beat thawed apple juice, increasing mixer speed to high.
6. Fold milk powder into whites, then fold in wheat or oat bran and flour mixture.
7. Stir in shredded carrots.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606552 (may not work)