Vinegar and left to stand for minutes cup ml oil preferably canola teaspoons vanilla extract cups g

  1. Preheat the oven to 350 °F (180 °C). Prepare 12 muffin tins with papers or cooking spray.
  2. In a large bowl, stir together the flours, sugar, baking powder, salt, cinnamon, and baking soda.
  3. In a separate bowl, stir together the eggs, buttermilk, oil, and vanilla, then the carrots, apple, raisins, and nuts. Add to the flour mixture, and stir just until blended.
  4. Spoon the batter into the muffin cups. Bake about 30 minutes or until a toothpick inserted near the center comes out clean.
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