Preheat oven to 350°F. Whisk together flour, baking soda, pie spice, and salt in a large bowl.
Whisk together eggs, brown sugar, oil, milk, and vanilla in a separate bowl until blended; stir in carrots and apple.
Pour egg mixture into dry ingredients, stirring with a wooden spoon or rubber spatula just until blended. Gently fold in raisins and nuts just until blended.
Spoon batter into 2 lightly greased 12-cup muffin pans.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before serving. Serve 2 per person.
Nutritional Information
Main
Total
Servings
6
Fat (g)
13
13
Sat. Fat (g)
1
1
Protein (g)
5
5
Carb (g)
29
29
Fiber (g)
3
3
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