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| Ingredients | | | 1 | cup | flour, all-purpose | | | 1/2 | cup | flour, whole wheat | | | 1 | tablespoon | baking powder | | | 1/4 | teaspoon | salt | | | 1/2 | cup | sugar | | | 2 | each | eggs | | | 3/4 | cup | milk | | | 3 | tablespoon | avocado oil | | | 1 | cup | carrots, coarsley grated | | | 3/4 | cup | apricots, dried, chopped | | | 3/4 | cup | raisins | | | 1/2 | cup | walnuts, coarsley chopped | | | | | |
Directions:
| In a large bowl mix flour, baking powder and salt. In another bowl whisk sugar and eggs. Whisk in milk and oil. Mix in carrots, apricots, and nuts.
Add to flour mixture. Mix until just blended. Spoon into 12 2 3/4 muffin tin cups greased with additional avocado oil. Bake in a 375 degree F oven for about 20 minutes, until just springy to the touch. Serve warm.
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