Apple Carrot Muffins

2 cups all-purpose flour

1/4 cup granulated sugar

3 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

1 large egg

2/3 cup whole milk

1/3 cup canola oil

1 1/2 cup shredded sweet apple

1 1/2 cup shredded carrots

1/2 golden raisins

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Preheat the oven to 400 degrees F.

Spray a 12-cup muffin tin with canola oil spray.

In a large bowl, stir together the flour, sugar, salt, baking powder and spices.

In a small bowl, whisk the egg, milk and canola oil until well blended.

Blend the egg mixture into the flour/spice mixture and stir well.

Add the apples, carrots and raisins, incorporating everything evenly.

Spoon into prepared muffin tin and bake for 20 minutes. A toothpick inserted into the center should come out clean.

Let the muffins cool in the pan for 5 minutes then remove them and place on a wire rack.

Serve warm or at room temperature.

*These will stay in the refrigerator for 5 days and they freeze well for 2 months.

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