Instructions: Preheat oven to 375 degrees. Line twelve 2 1/2 inch muffin pan cups with foil liners.

Sift 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 teaspoon each ginger and salt into med- ium bowl. Beat 4 large egg whites, at room temperature, in mixer bowl at medium speed to soft peaks. Gradually beat in 1 cup frozen apple- juice concentrate, thawed, increasing mixer speed to high. Fold 2/3 cup nonfat dry milk powder into whites, then fold in 1/4 cup wheat or oat bran and flour mixture. Stir in 1 1/3 cups shredded carrots.

Spoon batter into prepared pans. Top each muffin with 1/2 teaspoon crushed pineapple, drained. Bake 20 minutes or until toothpick insert- ed in center of muffin comes out clean. Remove from pans and cool on wire racks.

Makes 1 dozen.

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