These Carrot Raisin Muffins are a great bake for fall.
½ cup unsweetened applesauce
½ cup brown sugar
¼ cup canola oil
½ cup whole wheat flour
½ cup all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ cup grated carrot
¼ cup raisins
1. Preheat the oven to 350 degrees.
2. Have your child crack the egg into a large bowl. Whisk well
to combine yolk and white. Add applesauce, sugar and oil and whisk
well. Add flours, baking soda and cinnamon and whisk until well
combined. Stir in carrot and raisins.
3. Help your child spray your muffin trays with nonstick spray
or line with paper cups and spoon batter into muffin cups. Bake
until tops are lightly browned and a cake tester or toothpick comes
out clean, about 8-10 minutes for mini muffins or 12-14 minutes for
regular muffins. Let cool five minutes, then carefully (they may
still be hot!) remove muffins. Let cool on a rack another few
minutes and enjoy!