Carrot Muffins

1 cup flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 eggs
3/4 cup milk
2 tablespoons vegetable oil
1 cup coarsely grated carrots
3/4 cup dried chopped apricots or whole raisins
1/2 cup coarsely chopped walnuts

In a large bowl mix flour, baking powder and salt. In another bowl, whisk together sugar and eggs and then whisk in milk and oil. Stir in carrots, apricots and nuts. Add wet mixture to dry mixture, mixing just until blended. Spoon into 12 2 3/4-inch greased muffin cups. Bake at 375 degrees F. for about 20 minutes, until just springy to the touch. Serve warm.

Makes 12 muffins.


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