1/2 c. raisins
1 c. all-purpose flour
3/4 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1 lg. egg
1/2 c. sugar
1/4 c. corn oil
1/8 tsp. vanilla extract
1/8 tsp. lemon extract
1 c. applesauce
3/4 c. grated carrots

Heat oven to 400 degrees. Grease twelve 2 to 2 1/2 inch muffin-pan cups. Combine raisins with 1/2 cup warm water in small bowl and let soak. Meanwhile, mix flours, baking soda, salt and spices in large bowl. Using electric mixer, beat egg and sugar in second bowl until fluffy. Beat in oil and vanilla and lemon extracts, then stir in applesauce. Stir applesauce mixture into flour mixture only until just blended.

Quickly fold in carrots and raisins (with their water). Spoon batter into prepared muffin-pan cups, filling each 3/4 full. Bake 15 to 18 minutes until lightly browned and sharp knife inserted in muffin comes out clean. Makes 12 muffins.

Per muffin: 176 calories, 3 grams protein, 5 grams fat, 30 grams carbohydrate.