|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs) (Dole)|
|Almond extract||1⁄2 Teaspoon|
|Sliced almonds||1⁄4 Cup (4 tbs) (Dole)|
|Oat bran||1⁄4 Cup (4 tbs)|
|Vegetable oil||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Ground nutmeg||1⁄4 Teaspoon|
|Canned crushed pineapple||16 Ounce, drained, 1/4 cup juice reserved (2 Cans, 8 Ounces Each, Dole)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking soda||3⁄4 Teaspoon|
Preheat oven to 350°F.
Combine flour, sugar, oat bran, baking powder, baking soda, cinnamon and nutmeg in small bowl.
Combine drained pineapple, reserved 1/4 cup juice, raisins, egg whites, oil and almond extract in large bowl.
Stir dry ingredients into pineapple mixture until just moistened.
Spoon into 12 greased 2 1/2-inch muffin cups.
Top with almonds.
Bake 25 minutes.
Remove from pan; cool on wire rack.