Cinnamon-topped Carrotcake Muffins

14 oz Can pineapple; crushed in -juice
1 c Natural wheat bran
1/3 c Milk
1 Egg
1/3 c Vegetable oil
1 c Carrots; shredded
2 c All-purpose flour
1/2 c Sugar substitute; Splenda
1 tb Baking powder
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
1/2 ts Salt

Topping

1 tb Sugar substitute; Splenda
1 ts Cinnamon

Combine pineapple including juice, bran and milk; let stand 5 minutes. Stir in egg, oil and carrots. In a large bowl, mix remaining ingredients, except topping. Stir pineapple mixture into dry ingredients, stirring just until moistened.

Spoon into 12 large greased or paper-lined muffin cups. Combine topping ingredients and sprinkle on top. Bake at 400F for 20 to 25 minutes or until browned and firm to the touch. Cool in pan 5 minutes; turn out onto rack to cool. Store in an air-tight container.

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