Pineapple Bran Muffins
Source: Secrets of Fat Free Baking

1 1/4 cups skim milk
1 1/2 cups whest bran
1/2 cup brown sugar
1 1/2 cups whole wheat pastry flour or unbleached flour
1 tablespoon baking powder
1 (8 ounce) can crushed pineapple packed in juice, undrained
2 egg whites
1/3 cup chopped pecans (optional)

Combine the milk, wheat bran, and brown sugar, and set aside for 15 minutes.

Combine the flour and baking powder, and stir to mix well. Add the bran mixture, the pineapple with its juice, and the egg whites, and stir just until the dry ingredients are moistened. Fold in the pecans, if desired.

Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350 degrees for about 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.

Remove muffins tin from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

per muffin: 106 cal, 0.6g fat, 4.8g pro, 0mg chol, 105mg sod, 4.7g fiber, 60mg calc, 1.4mh iron