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We find that baked things with little to no fat tend to get dry and rubbery quickly, so we recommend freezing these if you can't eat them all at once.
2 cups fresh fruit (i.e. blueberries, chopped fresh apricots, or bananas)
2 1/2 cups Round Table Whole Wheat Pastry Flour
1/2 cup bran
1 tablespoon baking powder
1 1/2 teaspoons baking soda
2/3 cup nonfat dry milk powder
1/2 cup vanilla or plain nonfat yogurt
1/4 cup apple juice concentrate
1 tablespoon vanilla extract
4 egg whites, beaten until stiff
Preheat the oven to 375°F. Grease a 12-cup muffin tin. Toss the fruit with 1/2 cup of the flour and set aside. Combine the flour, bran, baking powder, baking soda, and milk powder in a bowl. Stir with a whisk to combine and set aside.
In a separate bowl, mix the yogurt, apple juice concentrate, and vanilla. Mix the dry ingredients and yogurt mixture together. It will take a bit of effort, since the bran soaks up a lot of the available liquid. Fold in the egg whites. The batter is very dense, and it will take effort here, too. Add the fruit.
Divide the batter evenly among the prepared muffin cups. You can fill these to the brim; they won't ooze and end up on the bottom of your oven. Bake for 25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Yield: 12 muffins.
Nutrition information per serving (1 muffin, 88g): 141 cal, .5g fat, 7g protein, 27g complex carbohydrates, .5g sugar, 1g dietary fiber, .9mg cholesterol, 256mg sodium, 270mg potassium, .1.2mg iron, 132mg calcium.