Rise and Shine Muffins

I found this recipe online at one of my favorite sites but decided to tweak it a bit to add more flavor and texture to my liking because I love the combination of cinnamon and fruit.  I decided to call them rise and shine muffins because I think they are perfect snack for breakfast.  Although these muffins had great flavor, I found them to be a bit too moist and chewy but were definatly a good alternative for a healthy muffin recipe.

Rise and Shine Muffins

1 1/4 Cups almond milk (or skim milk for a different taste)
1 1/2 Cups wheat bran
1/2 Cups packed brown sugar
1 8oz Can of crushed pineapples (undrained)
1 Cup shredded carrot
1/2 Cups raisins
1 tsp vanilla extract
2 large egg whites
1 1/2 Cups whole wheat pastry flour
1 Tbsp baking powder
1/4 tsp salt
1 tsp cinnamon

1) Combine milk, wheat bran, brown sugar, carrots, pineapples, raisins, and vanilla in a large mixing bowl and let sit for 15min
2) Meanwhile, combine flour, baking powder, salt, and cinnamon in a separate bowl and mix well
3) Preheat oven to 350F and line muffin tins with paper line and spray with Pam*
4) After 15min beat eggs into milk mixture with a wooden mixing spoon
5) Then add flour mixture to milk mixture and stir until just incorporated
6) Divide batter evenly into muffin tins and bake for 18-20min (muffins should appear golden on top and toothpick comes out clean)
7) Cool muffins on rack until cool and remove from tin ( I store my muffins in the freezer and microwave them in the mornings for breakfast)