Fruit and Veggie Muffins

This is such a moist, filling, delicious muffin.   I love that they are  only 94 calories each.  This is so low in calories that you could put a teaspoon of peanut butter on it and not feel guilty.  Simple to make and will freeze well.

FRUIT AND VEGGIE MUFFINS
(makes 18)

Ingredients:
*1 1/4 cups all-purpose flour
*1/2 cup whole wheat flour
*1/2 cup oatmeal, dry
*1 cup granulated sugar
*2 teaspoons ground cinnamon
*1 teaspoon pumpkin pie spice
*3 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1 cup carrots, grated
*1 medium zucchini, grated
*1 large apple, peeled, cored & grated
*1 cup cranraisins or raisins
*1 egg
*4 egg whites
*1 tablespoon pure vanilla extract
*1 cup applesauce, unsweetened (I make my own)
*3 tablespoon walnuts, chopped fine
*3 tablespoons toasted wheat germ

Directions:
~Preheat oven to 375 degrees.
~Line muffin pans with muffin liners & spray them with cooking spray.
~In a medium bowl, whisk egg & egg whites together.
~Soak raisins in eggs for about 10 minutes.
~Mix applesauce & vanilla into the egg mixture.
~Run oatmeal through blender to make it fine (optional)
~In a large mixing bowl, mix in all purpose flour, whole wheat flour, sugar, oatmeal, cinnamon, pumpkin pie spice, baking powder, baking soda &salt.
~Stir in carrots, zucchini & apples.
~Mix the wet ingredients into the dry ingredients (do not over mix).
~Spoon batter into prepared muffin pan about 3/4 full.
~In a small bowl, combine wheat germ & nuts.
~Sprinkle over top of muffins.
~Bake for 18-20 minutes, or until the muffins spring back when lightly pressed.

Variations:
`add 1/2 cup chocolate chips
`add 1/2 nuts to mix
`substitue walnuts with pecans