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Apricot-carrot muffins

Yield: 12 Muffins

Ingredients:

• 1 c All-Purpose Flour
• 1/2 c Whole Wheat Flour
• 1 tb Baking Powder
• 1/4 ts Salt
• 1/2 c Sugar
• 2 Eggs
• 3/4 c Milk
• 3 tb Avocado Oil
• 1 c Carrots coarsley grated
• 3/4 c Dried Apricots chopped or
• 3/4 c Whole Raisins
• 1/2 c Walnuts

Instructions:

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 375o oven for about 20 minutes until just springy to the touch. Serve warm. Source: Calavo Submitted By COOK4U@VIVANET.COM On SAT 23 SEP 1995 080223 -0400 (EDT)

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