Carrot Zucchini Muffins

Ingredients:
- 1 package carrot cake mix (regular size)
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 1 large egg, room temperature
- 1-1/2 cups shredded zucchini
- 1/2 cup raisins
- 1/2 cup chopped pecans

Directions:
- In a large bowl, combine cake mix, applesauce, oil and egg for 30 seconds; beat on low speed 30 seconds. Beat on medium for 2 minutes. Stir in zucchini, raisins and pecans.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick comes out clean, 25-30 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.