|Flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Baking powder||1 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Carrots||1 Cup (16 tbs), grated|
|Apple||1⁄2 Cup (8 tbs), finley diced|
|Apple juice||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Canola oil||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
Preheat oven to 400°F (205 C) and prepare muffin cups.
Combine all dry ingredients in one bowl and mix well.
Combine all wet and other ingredients in another bowl and mix well.
Add the liquid ingredients to the dry.
Mix together until just moistened.
Fill muffin cups and bake for approximately 20 minutes, or until done.
Allow muffins to cool on wire rack a few minutes before removing.
Continue cooling muffins on wire rack.