Recipe slightly adapted from this Food.com recipe. Makes 10 muffin tops or regular muffins.
2 Tbsp vegetable oil
1-1/2 cups unsweetened applesauce
2 cups all-purpose unbleached white flour
3/4 tsp baking soda
2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup golden raisins
1/2 cup chopped pecans
Preheat oven to 375°F. Line a muffin-top pan or regular muffin tin with paper liners, and set aside.
In a large bowl, beat together the egg, oil and applesauce. Add flour, baking soda, baking powder, nutmeg and cinnamon; beat well to form a batter. Stir in the raisins and pecans, and mix well to combine.
Use an ice cream scoop with a release (called a disher) or a tablespoon to evenly fill the muffin top pan.
Bake at 375F for 17-18 minutes (for muffin tops), or 20-22 minutes (for regular muffins), until a toothpick inserted in the center comes out clean.
Cool on a wire rack. Best eaten the day you make them.