1 1/4 cups whole wheat flour
3/4 cup rice bran
1/2 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 can (8 oz.) crushed pineapple in its own juice
3/4 cup skim milk
2 egg whites
2 tbsp. vegetable oil
4 carrots, shredded (1 cup)

Preheat oven to 400°F. Spray 12 muffin cups with non-stick cooking spray and set aside.

In a large bowl, combine flour, rice bran, brown sugar, baking powder, salt and cinnamon.

Combine skim milk with egg whites and stir well; stir into dry ingredients. Add oil.

Drain crushed pineapple well, reserving 1/4 cup juice. Stir into dry ingredients just until blended.

Fold carrots and pineapple into batter. Fill muffin cups 2/3 full and bake 15 to 20 minutes or until toothpick inserted in center of muffin comes out clean. Remove to wire rack. Cool 10 minutes.