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
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.