2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
4 eggs
1 cup applesauce
1 cup crushed pineapple (optional)
1 cup shredded carrots (optional)
1 cup grape nuts or bran
1 cup raisins (optional)

Preheat oven to 350°F.

In a mixing bowl, combine pineapple, carrots, and grapenuts with a 1/4 cup of flour.

In a second bowl, combine flour, baking powder, baking soda, salt, and cinnamon; sift together.

one bowl combine applesauce, sugar, eggs.

With mixer set on high, mix the applesauce, sugar, and eggs till fluffy, then add the dry flour mixture in 1/3rds batches. Fold in the pineapple/carrot mix till well blended.

Spoon batter into muffin pan sprayed with non-stick spray or lined with muffin papers and sprayed.

Bake for approximately 50 minutes or a toothpick inserted in center of a muffin comes out clean. Muffins are moist, so don't over-bake!

Makes 24 muffins using standard muffin pans.

You can use zucchini instead of carrots, or walnuts or granola instead of Grapenuts (more calories) and add raisins or cranberries if desired (more calories).

Submitted by: pris k