Carrots and orange juice concentrate pair up in these moist vegan carrot muffins, providing a dose of vitamins A and C, as well as an enticing golden color.

Yield: 1 dozen

• 1 3/4 cups whole wheat pastry flour
• 1/4 cup wheat germ or ground flaxseeds, or half of each
• 1/4 cup natural granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 cup applesauce
• 1/2 cup orange juice
• 3 tablespoons safflower oil
• 1 cup firmly packed grated carrot
• 3/4 cup raisins (or substitute other chopped, dried fruit)
• 1/2 cup finely chopped walnuts, optional
• Maple-Cream Cheese Frosting ^[1]

Preheat the oven to 350 degrees.

Combine the first 6 (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the dry ingredients and pour in the applesauce, juice, and oil. Stir until completely mixed. If the batter is too stiff, add a small amount of orange juice to loosen it, but let it remain a fairly stiff batter. Stir in the carrots, raisins, and optional walnuts.

Divide the batter among 12 foil- lined muffin tins. Bake 20 to 25 minutes, or until a knife inserted into the center tests clean.

Transfer muffins to a plate or rack when cool enough to handle. When muffins are cooled to room temperature, spread frosting over the tops.

• Find lots more muffin recipes in Muffin Mania. ^[2]
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[3].