Instructions: Combine the flour, wheat bran, sugar and baking powder and stir to mix well. Set aside. Drain the peaches, reserving the juice, and puree in a blender. Add enough juice to the pureed peaches to bring the volume up to 1 1/2 cups. Add the peach puree and the egg whites to the flour mixture and stir just until dry ingredients are moistened. Fold in the dried peaches or pecans. Fill muffin tins 3/4 full and bake at 350 for 15 to 17 min. Let sit 5 min.

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