Applesauce Muffins

1c Applesauce
(or 2 baked apples, peeled, cored, mashed) see * Note
1/3c Cottage cheese
1 Egg
2 tbsp EVO oil
1/4c Honey
1c Whole Wheat flour
1c Better for Bread flour
2 tbsp Toasted wheat germ
1 tsp Baking powder
2 tsp Baking soda
1/2tsp Ground cinnamon
3/4c Raisins or currants

Apples can be baked quickly in the microwave oven. Wash and slit skins around the middle (to prevent bursting) and place in two custard cups or cereal bowls. Cover with waxed paper or plastic wrap and microwave on High for 8 minutes, or until tender. If baking conventionally, preheat the conventional oven to 375 degrees. In a large bowl, combine the applesauce, cottage cheese, egg, oil, and honey. In a medium bowl, combine the flours, wheat germ, baking powder and soda, and cinnamon. Add the dry ingredients to the applesauce mixture, stirring just to moisten. Stir in the raisins and divide the batter among 12 greased muffin cups. Bake in the preheated oven for 20 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. To microwave: Place 2 cupcake liners in each of six 5- or 6-ounce microwave-safe custard cups or muffin-tin cups. Fill the cups halfway with batter. Microwave on High for 2 1/2 to 4 minutes, or until the muffins appear moist in places on the top but a toothpick comes out clean when inserted in the center. Repeat the process as necessary.