Ingredients

1 c. all-purpose flour

1 c. whole-wheat flour

¾ c. sugar

2 tsp. baking soda

2 tsp. ground cinnamon

¼ tsp. salt

¾ c. egg substitute

½ c. vegetable oil

½ c. unsweetened applesauce

2 tsp. vanilla extract

2 c. chopped apples (unpeeled)

½ c. raisins

¾ c. grated carrots

2 Tbsp. chopped pecans (optional)

Directions

Preheat oven to 350 F. Sift or whisk together flour, sugar, baking soda, cinnamon and salt in a large bowl. Add the apples, raisins, carrots and nuts and stir to combine. In a separate bowl, whisk the egg substitute with the oil, applesauce and vanilla.

Pour into the bowl with the dry ingredients and blend well. Spoon the batter into muffin tins lined with muffin cups (or sprayed with cooking spray). Fill each to the brim. Bake for 30 to 35 minutes or until toothpick inserted in the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to continue cooling.

Makes 18 servings.