1
Preheat oven to 400 degrees F. Coat 12 standard muffin-pan cups with nonstick cooking spray or line with paper liners.
2
Combine all-purpose flour, whole-wheat flour, sugar, baking powder, salt, cinnamon, allspice, and nutmeg in large bowl.
3
Combine applesauce, oil and eggs in medium bowl. fold in carrot, raisins, and flaxseeds. Stir in flour mixture just until evenly moistened. Spoon into muffin cups, filling each two-thirds full.
4
Bake until toothpick inserted in centers comes out clean, 15 minutes. Cool muffins on wire rack. Serve warm or at room temperature.
Secret to Success*
Don't overmix the batter. Only a few strokes are necessary to obtain light, textured muffins.
To reheat a muffin the second day, put it in a brown paper bag and fold the end over. Splash a little water on the bag and place it in a 350 degree overn for 7-8 minutes. It will emerge warm and moist.