Fruit Salad Muffins

1 1/2 cups All Purpose flour blend (from previous post)
2 tsp baking powder
1/2 tsp salt
2 eggs, you'll need the yolks and the whites separated
1 cup xylitol
1/2 cup vegetable oil (not soy)
1 tsp pure vanilla extract
2 Tbls rice milk
zest of a lemon
1/2 cup water
1 1/2 cups mixed fruit (green apples, strawberries, blueberries) cut into 1/2'' pieces.

Oven to 350. Line muffin tins.

Whisk flour, baking powder and salt together.

Beat egg whites until they form small peaks.

In a medium bowl, stir together egg yolks, xylitol, oil, vanilla, rice milk, lemon zest, and water. Add to the flour mixture just until combined. Fold in the fruit, then the egg whites.

Pour into the muffin cups until each is 2/3 full. Bake for 28-30 minutes.