Apple Carrot Muffins

These were so good and moist. They freeze really well, too. I doubled the batch and froze most of them and just pull out a few and thaw on the counter top (if I have time) or in the microwave. The boys love them for breakfast or after-school snack.


Apple Carrot Muffins
(submitted by Michelle)
from Sisters Cafe

2 c. flour
1 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
½ tsp. salt
1 c. oil
2 c. shredded carrots
1 lg. apple shredded
2 tsp. vanilla
½ c. raisins
3 eggs

Mix dry ingredients together. Then add remaining and mix. Fill muffin tins 2/3 full. Bake at 350° for 20-25 minutes. Makes 18 muffins.