Jeany's Chocolate Chip Muffins (Dairy free; Low fat; High fibre)

Ingredients
4 cups Wholemeal Self-Raising Flour
11/2 teaspoons Bicarb Soda 4 Egg Whites
1 cup Chocolate Chips 1 cup Sugar
2 x 120g tubs Apple Puree 1 teaspoon Vanilla Extract
1 cup Rice Milk


Method
Pre-heat oven to 200oC. Coat muffin tins with cooking spray.
Beat Egg Whites, Sugar and Vanilla together using an electric mixer.
Stir Bicarb Soda into Apple Puree (it will froth) and add to bowl.
Stir in Rice Milk and Chocolate Chips.
Gently fold Flour into mixture in one go.
(DO NOT BEAT as this will make the muffins tough)
Spoon into prepared muffin tins.
Bake 15 to 20 minutes or until firm to touch in centre.
Allow muffins to sit in tin for 5 minutes.
Turning onto a wire rack to cool.



These muffins remain moist for several days if kept in the fridge. They also freeze well.
This recipe will make 18 regular muffins and 12 mini muffins, or 24 regular muffins.