a moist muffin filled with carrots and raisins.
peel and grate carrots and set aside. in a small bowl, add 1 cup of raisins and then pour in 1 cup of boiling water. set aside for 10 minutes, then drain, and set the drained raisins aside.
in a large bowl combine beaten eggs, oil, and applesauce. add flour mixture and combine until just moistened. stir in drained raisins and grated carrots.
fill muffin cups 1/2 full or slightly fuller. bake 20-25 minutes. remove from oven and cool before eating.
tip: use foil baking liners to keep baked muffins from sticking to sides. 