Fat-Free Carrot-Pineapple Muffins - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0.
Line 12 (2 1/2-inch) muffin pan cups with foil liners.
Sift flour, baking soda, cinnamon, ginger and salt into medium bowl.
Beat egg whites in mixer bowl at medium speed until soft peaks are formed.
Gradually beat thawed apple juice, increasing mixer speed to high.
Fold milk powder into whites, then fold in wheat or oat bran and flour mixture.
Stir in shredded carrots.