What a treat to be able to enjoy a no-cholesterol no-saturated fat chocolate cupcake!

4 extra-large egg whites

1/3 cup sugar

cup canola or cold-pressed safflower oil

1 12-ounce can nonfat evaporated milk

2 teaspoons pure vanilla extract

2 cups unbleached white flour or whole wheat pastry flour

cup oat bran, processed in blender until fine

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoons ground cinnamon

cup unsweetened cocoa

2 cups shredded zucchini

cup seeded dark raisins (microwave on high with 2 tablespoons fresh orange juice for about 1 minute)

  Preheat the oven to 350. Line two 12-cup muffin tins with paper baking cups.

  Add the egg whites, sugar, oil, milk and vanilla to a food processor with a steel blade and process 30 seconds.

  Combine the flour, oat bran, baking soda, baking powder, cinnamon and cocoa in a mixing bowl. Blend thoroughly. Add to the food processor and process until smooth.

  Add the zucchini and raisins and process 5 seconds.

  Fill the cups with batter and bake at 350 for about 20 minutes or until a toothpick comes out clean.

  Remove the cupcakes from the tins and cool on a wire rack.

  Variation: Mix cup finely chopped almonds with 1 tablespoon sugar and teaspoon ground cinnamon and sprinkle teaspoon of the mixture on top of each cupcake before baking.