Apricot-Carrot Muffins

• 1 cup flour, all-purpose
• 1/2 cup whole wheat flour whole wheat
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 large eggs
• 3/4 cups milk
• 3 tablespoons avocado oil
• 1 cup carrots coarsley grated
• 3/4 cups apricots dried, chopped
• 3/4 cups raisins, seedless
• 1/2 cup walnuts coarsley chopped

1. In a large bowl mix flour, baking powder and salt.
2. In another bowl whisk sugar and eggs.
3. Whisk in milk and oil.
4. Mix in carrots, apricots, and nuts.
5. Add to flour mixture.
6. Mix until just blended.
7. Spoon into 12 2 3/4 inch muffin tin cups greased with additional avocado oil.
8. Bake in a 375 degree F oven for about 20 minutes, until just springy to the touch.
9. Serve warm.

flour, whole wheat flour, baking powder, salt, sugar, eggs, milk, avocado oil, carrots coarsley, apricots dried, raisins, walnuts coarsley

Taken from recipeland.com/recipe/v/apricot-carrot-muffins-2691 (may not work)