- Juice carrots and apple to get pulp. Put into a mixing bowl and set aside.
- In another bowl, mix eggs, apple butter, oil, milk, sugar and vanilla until smooth. Add flour, cinnamon, baking powder, salt and raisins. Mix thoroughly. Add carrot and apple pulp and mix until blended.
- Spoon into greased or paper-lined muffin tins, filling about 3/4 full.
- Bake at 400°F 20 to 25 minutes.
Test Kitchen Tip: Substitute 1 cup of pulp left from juicing fruits or vegetables for the carrot and apple pulp recommended in this recipe.