1 1/2 c. white flour
1/2 c. whole wheat flour
1 1/4 c. sugar
1 tbsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. vanilla
2 c. grated carrots
1 c. peeled chopped apple
1 c. raisins
2 eggs
1/2 c. apple butter
1/4 c. canola oil
2 tbsp. finely chopped walnuts
2 tbsp. wheat germ

Preheat oven to 375°F. Lightly oil 18 mini-muffin cups.

Stir together the flours, sugar, cinnamon, baking powder, baking soda and salt. Whisk together eggs, apple butter, vanilla and oil. Stir in apples, raisins and carrots. Combine the two mixtures and stir just until moistened. Spoon into the muffin cups (3/4 full). In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.

Bake for 15 -20 minutes.