Pineapple Oat Bran Muffins

Ingredients:
Oil for greasing muffin tins or muffin cups
8 1/4 oz. can crushed pineapple
1 cup oat bran
1 TB finely minced orange peel
1/2 cup all-purpose flour
1/2 tsp salt
2 egg whites, slightly beaten
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup oat flour
1/2 cup plain yogurt
1/4 cup canola oil
1 tsp vanilla extract
3 TB light brown sugar
2 tsp baking powder

1) Preheat oven to 400 degrees and prepare muffin pan.
2) Drain the canned pineapple in a sieve over a bowl, pressing out as much syrup as possible. Measure 1/4 cup of the syrup and set it aside. Reserve crushed pineapple.
3) In a medium bowl, whisk together the oat bran, both flours, salt, brown sugar, baking powder, baking soda, cinnamon, and Orange peel. Set aside.
4) In another bowl, whisk together yogurt, canola oil, vanilla, reserved pineapple syrup, and egg whites. Add crushed pineapple to this mixture. Then add to the dry ingredients all at once, combing with a few swift strokes. Do not overmix.
5) Fill eight muffin cups to the tops with the batter and bake 15-20 minutes or until the edges are slightly golden. Let the muffins rest in the pan 2-3 min. before loosening them and cooling them ion a wire rack. Serve warm.