MAKES 18 SMALL MUFFINS
- 1 cup all-purpose (plain) flour
- 1 cup whole-wheat flour
- 3/4 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup egg substitute
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups chopped apples (unpeeled)
- 1/2 cup raisins
- 3/4 cup grated carrots
- 2 tablespoons chopped pecans
Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.
In a large bowl, combine the flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly.
In a separate bowl, add the egg substitute, oil, applesauce and vanilla. Stir in the apples, raisins and carrots. Add to the flour mixture and blend just until moistened but still slightly lumpy.
Spoon the batter into 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 5 minutes, then transfer the muffins to a wire rack and let cool completely.