Fat-Free Peach Bran Muffins - cooking recipe

Ingredients

1 1/2 cups whole wheat flour
2/3 cup wheat bran
3/4 cup Splenda sugar substitute
1 tablespoon baking powder
1 (15 ounce) can peaches, undrained (packed in their own juice, NOT syrup)
2 egg whites
1/4 cup raisins or 1/4 cup chopped dried peaches
1/2 teaspoon cinnamon (optional)

Preparation

Preheat oven to 350 degrees F. Prepare a 12 count muffin pan with non-stick cooking spray.
In a medium bowl, combine the flour, wheat bran, Splenda, baking powder, and cinnamon if desired. Set aside.
Drain the peaches, reserving the juice. Puree the peaches in a blender, adding enough juice so you have 1 1/2 cups. Add this to the flour mixture, along with the egg whites. Stir until the dry ingredients are moistened, then fold in the raisins or dried peaches.
Fill muffin tins about 3/4 full with batter. Bake for 15-17 minutes, until a toothpick comes out clean.
Allow muffins to sit for 5 minutes after baking before removing from tins.