C and lightly grease muffin
2. Sift the flours and spice into a medium size
3. Drain the pineapple, reserving 1 cup juice, and
add to the flour with the carrot.
4. In another bowl, combine pineapple juice, oil,
apple juice, milk, vanilla and egg whites and beat
5. Add the pineapple juice mixture to the flour and
6. Spoon into the muffin tray and bake for 20-25
minutes or until golden brown.
7. Remove the muffins immediately from tray, cover with a tea
towel and cool on a wire rack.