| Sunny San Diego Applesauce-Carrot Muffins | | | | | |
| | | | | | | | | | |
| 1/2 cup raisins | | | 1 cup all-purpose flour | | | | |
| 3/4 cup whole wheat flour | | 1 tsp baking soda | | | | | |
| 1/2 tsp salt | | | 1 tsp ground cinnamon | | | | |
| 1/2 tsp grated nutmeg | | 1 large egg | | | | | |
| 1/2 cup sugar | | | 1/4 cup corn oil | | | | | |
| 1/8 tsp vanilla extract | | 1/8 tsp lemon extract | | | | |
| 1 cup applesauce | | | 3/4 cup grated carrots | | | | |
| | | | | | | | | | |
| Heat oven to 400 degrees. Grease twelve 2 to 2 1/2 inch muffin-pan cups. Combine raisins with 1/2 cup |
| warm water in small bowl and let soak. Meanwhile, mix flours, baking soda, salt and spices in large |
| bowl. Using electric mixer, beat egg and sugar in second bowl until fluffy. Beat in oil and vanilla and |
| lemon extracts, then stir in applesauce. Stir applesauce mixture into flour mixture only until just blended. |
| Quickly fold in carrots and raisins (with their water). Spoon batter into prepared muffin-pan cups, filling |
| each 3/4 full. Bake 15 to 18 minutes until lightly browned and sharp knife inserted in muffin comes out |
| clean. Makes 12 muffins. |
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