carrot and walnut muffins

Serves: 5

Ingredients:
1 cup whole-wheat flour
1 cup all-purpose flour
¾ cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups grated carrots, (4 medium)
1 apple, peeled and finely chopped
½ cup raisins
1 large egg
½ cup apple sauce
¼ cup canola oil
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts, or pecans

Method:
preheat oven to 180°c and grease a muffin tray. line with baking cups.
whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. stir in carrots, apple and raisins. whisk egg, apple sauce, oil and vanilla in a medium bowl.
make a well in the dry ingredients and stir in the wet ingredients until just combined. spoon the batter into the prepared muffin cups, filling them about three-fourths full.  sprinkle the walnuts over the muffin tops.
bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. let cool in the pans for 5 minutes. loosen edges and turn muffins out onto a wire rack to cool.