Serves: 5
Total Calories: 644
Yield: 12-14 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup milk
1/2 cup frozen apple juice concentrate
1/4 cup canola oil
1 large egg
2 tablespoons grated orange peel
2 teaspoons vanilla extract
GOODIES
1 cup chopped applesauce
1 cup grated carrot
1/2 cup raisins or dried pineapple
1/2 cup roasted sunflower seed
1/2 cup coconut

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 644
Calories from Fat: 268

More Recipes from the The Complete Muffin Cookbook Cookbook:
Almond Delight Muffins
Apple-Walnut Crumble Muffins
Apple-iscious Apple Spice Muffins
Apricot-Sesame Muffins
Crazy About Nuts and Seeds
Carrot Conglomeration Muffins
Chai Muffins
Citrus-Poppy Seed Muffins
Cracked-Up Wheat Muffins
Dad's Summer Squash Muffins
Far East Muffins
Lemon Pecan Muffins
Mango with Crystallized Ginger Muffins
Mom's Applesauce Muffins
Orange Cardamom Muffins
Peachy Peach Muffins
Prune Spice Muffins
Seven-Factors-of-Enlightenment Muffins
Spice Muffins with Vanilla Cream Cheese Icing
Triple-Apricot Ambrosia Muffins
Tropical Fruit Muffins