1 cup brown sugar (do not pack)
2 large eggs
1/4 cup vegetable oil
2 tbsp. butter, melted
1 cup applesauce
1 3/4 cups grated carrots
1 (8oz) can crushed pineapple (not drained)
1 3/4 cups all purpose unbleached flour
1/4 cup Saco buttermilk powder
1/2 cup oat bran
1 1/2 teaspoons baking powder
1/2 tsp. baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon pure vanilla
3/4 cup golden raisins
3/4 cup diced pecans or walnuts
2 tablespoons Myers Rum, Jack Daniels or water

Preheat the oven to 375°F.

In a Pyrex measuring cup, measure raisins and add Myers Rum or Jack Daniels (water may be used but flavor will be lost). Stir well and microwave for 30 seconds (no more). Let stand for 30 minutes before using. This plumps the raisins, softens them and adds extra flavor. After thirty minutes, the raisins may be sprinkled lightly with a little superfine sugar (available in the sugar aisle in boxes, superfine sugar is often used for cakes or mixing into drinks because it dissolves more easily and doesn't leave a grainy texture).

Grease muffin pan or line with greased paper muffin cups. Using a whisk, combine sugar, eggs, oil, and applesauce until well blended. Stir in the grated carrots, pineapple and vanilla.

In a separate bowl, stir together dry ingredients. Add raisins and nuts. Combine wet and dry ingredients, stirring only to combine (do not overmix). Fill muffin cups.

Bake until a toothpick inserted in center of cupcake comes out clean (20-25 minutes or more, depending upon your oven and how long the oven was preheated - we recommend preheating for at least 15 minutes before baking, or until your digital oven reads 375°F.)

Cool in pan 5 minutes, then remove to wire rack to cool completely.

Makes 12 muffins.

Drizzle lightly with confectioners icing and sprinkle with finely chopped nuts or spread with cream cheese frosting, if desired, or just brush the tops with melted butter while still warm for a nice shine. Serve split with whipped cream cheese for spreading.

Submitted by: CM