Recipe(tried): Morning Glory Muffins (using whole wheat flour and applesauce)

Barb: This recipe came from 1st Traveler's Choice Internet Cookbook. It is a special recipe at Year of the Horse Inn, Chincoteague, Virginia. It's relatively low fat as there are only 1 egg and 2 tablespoons veggie oil added. I have made this a couple of times and they are great. Have a go and see if it's what you are looking for.

MORNING GLORY MUFFINS

3/4 cup whole wheat flour
3/4 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
2 Tablespoons vegetable oil
3/4 cup grated carrot
1/2 cup unsweetened applesauce
1/2 cup dark brown sugar
1/2 cup orange juice
1 teaspoon cinnamon
1/2 cup raisins

Preheat oven to 375 degrees. Lightly coat 12 muffin cups with vegetable oil spray or line with paper liners. In large bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon until blended. In medium bowl, whisk the egg with the oil until smooth. Add the grated carrot, applesauce, brown sugar, orange juice, and vanilla and whisk until blended. Stir in raisins.

Add the carrot mixture to the flour mixture and whisk until combined. Do not over mix. Spoon into the prepared muffin cups, filling them almost full.

Bake until muffins have risen slightly and are golden brown, about 25 to 30 minutes. Remove from cups and serve warm or at room temperature. Can be refrigerated for a day or frozen for up to 2 weeks.