Morning Glory Muffins

1 c. all-purpose flour
1 c. whole wheat flour
3/4 c. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. egg substitute (or 3 beaten eggs)
2 tsp. vanilla extract
1/2 c. oil
1/2 c. unsweetened applesauce
2 c. chopped unpeeled apples
1/2 c. raisins or dates
2 Tbsp. chopped pecans
3/4 c. grated carrots

In large bowl combine flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly. In separate bowl add egg substitute, oil, applesauce and vanilla. Stir in apples, raisins and carrots. Add to flour mixture and blend just until moistened but still slightly lumpy. Spoon batter into 18 paper-lined muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes. Let cool for five minutes, then transfer to wire rack and let cool completely.

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