Preheat oven to 350°F. Lightly oil 18 muffin cups

In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in some butter mixture till just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

In a small bowl, combine walnuts and what germ; sprinkle over the muffin tops.

Bake for 15-20 minutes, out until the tops are golden and spring back when lightly pressed.