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PINEAPPLE AND FRUIT MUFFINS 
1 c. all-purpose flour
3/4 c. whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. Kellogg's All-Bran cereal
1 (8 oz.) can crushed, unsweetened pineapple, undrained
1/2 c. orange juice
1 tsp. orange peel
2 egg whites
2 tbsp. vegetable oil
1 c. chopped mixed dried fruit

FILLING:

1/3 c. reduced calorie butter
5 packets non-nutritive sweetener
1/2 tsp. vanilla

Stir together flours, baking powder, salt, and spices; set aside. In large bowl, combine Kellogg's All-Bran cereal, pineapple including juice, and orange juice. Let stand 3 minutes or until cereal softens. Add orange peel, egg whites, and oil. Beat well; stir in dried fruit.

Add flour mixture, stirring only until combined. Spoon batter evenly in 12 (2 1/2-inch) muffin cups coated with cooking spray. Using measuring teaspoon, make a 1/2-inch indentation in top of each muffin.

Bake at 400 degrees for about 23 minutes or until golden brown. Cool about 10 minutes before adding filling. To make filling, beat together butter, non-nutritive sweetener, and vanilla. Fill each muffin top with a measuring teaspoon of filling. Serve warm.

Yield: 12 muffins. Per serving - 1 muffin with 1 teaspoon filling: 170 calories, 5 g. total fat, 1 g. saturated fat, 0 mg. cholesterol, 4 g. dietary fiber. Exchange: 2 starch/bread, 1 fat.

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