Preparation:

• Preheat oven to 375°F. Line 12 standard muffin cups with paper liners or spray lightly with cooking spray.
• Wash, core and shred apple. (McIntosh, Granny Smith, Rome, or Gala work well.) Wash, peel and grate carrot. Set aside.
• In a large bowl, mix together the flours, wheat germ, baking powder and salt. Make a well in the center and set aside.
• In a medium bowl, combine the egg substitute, oil, apple juice, and applesauce with an electric mixer.
• Pour the egg mixture into the well of the flour mixture and stir just until the dry ingredients are evenly moistened, being careful not to overmix.
• Fold in the shredded apple and carrot, raisins, and chopped pecans.
• Spoon the batter into the prepared muffin cups, filling cups about 2/3 full.
• Bake for 25 minutes, or until lightly browned and a toothpick inserted into the centers comes out clean.
• Cool in the pan on a rack for 5 minutes before removing from pan.