Courtesy of Symply Too Good to be True 2
MAKES: 10

cooking spray
2 egg whites
½ teaspoon bicarb soda
⅓ cup apple sauce (in jar)
½ cup raw pumpkin grated
⅓ cup carrot grated
⅓ cup onion finely diced
⅓ cup frozen peas
⅓ cup frozen corn kernels
⅓ cup red capsicum diced
1 x 200g tub low-fat natural yoghurt
2 tablespoons grated parmesan cheese
1 cup unprocessed bran
pepper to taste
2 cups self-raising flour

Preheat oven 200°C fan forced.
Coat a 12 cup muffin tin with cooking spray. In a large mixing bowl beat egg whites for one minute using an electric beater. Add bicarb soda to apple sauce (it will froth) then add to bowl. Stir in all vegetables, yoghurt, parmesan cheese, bran, pepper and combine. Gently fold flour into mixture in one go, treat as a sponge, DO NOT BEAT as this will make the muffins tough (mixture can look a little lumpy). Spoon mixture into prepared muffin tin, dividing equally into 10 cups. Bake 20 minutes or until firm to touch in centre. Allow muffins to sit in pan 5 minutes before turning onto a wire rack to cool.

Nutritional Information:
PER MUFFIN
FAT TOTAL   1.3g
SATURATED  0.5g
FIBRE          4.6g
PROTEIN      7.0g
CARBS        26.1g
SUGAR         4.1g
SODIUM       274mg
KILOJOULES  614 (Cals 146)
GI RATING    Medium