Pineapple And Mango Muffins

Preheat the oven to 375 degrees F and lightly grease the muffin tray.

Sift the flours and spice into a medium-sized bowl. Drain the pineapple, reserving 1 cup juice, and add to the flour with the mango and lemon rind.

In another bowl, combine the pineapple juice, grape seed oil, apple juice concentrate, orange juice and egg whites, and beat well. Add the fruit juice mixture to the flour and fruit and stir thoroughly.

Spoon into the muffin tray and bake for 20-25 minutes or until golden brown.

Remove the muffins immediately from the tray and allow to cool, covered with a tea towel, on a wire rack.