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Pineapple Carrot Muffins

1 1/4 c All-purpose flour
1 c Natural bran
1/3 c Brown sugar
1 tb Cinnamon
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Grated carrots
1/2 c Raisins
1/4 c Safflower oil
1 cn Crushed pineapple; (14 oz) undrained; unsweetened
2 ts Vanilla
2 Egg whites; lightly beaten

In large bowl, combine dry ingredients. Stir in carrots and raisins; set aside. In medium bowl, combine oil, pineapple, vanilla, and egg whites; stir into dry ingredients, just until mixture is moistened. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling 3/4 full. Bake in preheated 400 degreeF(200 degreeC) oven for 25 minutes or until deep golden.

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