Recipe: Spiced Carrot-Raisin Muffins (with applesauce for oil substitution)

SPICED CARROT-RAISIN MUFFINS

These are great, especially if you use applesauce instead of oil. Yummy!

2 1/4 cups all purpose flour
3/4 cup firmly packed dark brown sugar
2 teaspoons double acting baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt (optional)
1/2 teaspoon ground ginger
2 eggs, beaten
1/3 cup plus 2 teaspoons of vegetable oil (I use applesauce)
2 tablespoons thawed frozen orange juice concentrate, no sugar added (or 1 small orange about 6 ounces, peeled seeded and chopped)
1 1/2 cups shredded carrots
1/2 cup plus 2 tablespoons dark raisins

Preheat oven to 350 degrees F. Spray 12 (2 1/2-inch) muffin pan cups with nonstick spray (I use paper liners).

In large mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt and ginger, mixing thoroughly.

In small bowl mix together eggs, oil (or applesauce) and juice concentrate or chopped orange until well blended; pour into dry ingredients and using a fork stir until mixture is moistened. Stir in carrots and raisins. Spoon an equal amount of batter into each cup (each will be about 2/3 full).

Bake for 25-30 minutes until muffins are brown and a toothpick, inserted in center, comes out clean. Remove muffins to wire rack and let cool.

Makes 12 servings, one muffin each.
From: Cookie, NH