Apricot-carrot muffins

Yield: 12 muffins

Measure Ingredient
1 cup All-Purpose Flour
½ cup Whole Wheat Flour
1 tablespoon Baking Powder
¼ teaspoon Salt
½ cup Sugar
2 \N Eggs
¾ cup Milk
3 tablespoons Avocado Oil
1 cup Carrots, coarsley grated
¾ cup Dried Apricots, chopped or
¾ cup Whole Raisins
½ cup Walnuts, coarsley chopped

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 2¾" muffin tin cups greased with additional avocado oil. Bake in a 375o oven for about 20 minutes, until just springy to the touch. Serve warm.

Source: Calavo

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