Best Carrot Berry Nut Muffins (no lie)

Carrot Berry Nut Muffins

2 cups all-purpose flour
1 1/4 cups granulated sugar
1 cup mixed dried fruit from Trader Joe's (contains golden raisins, blueberries, cranberries and cherries). No need to re-hydrate as the moisture from the cooking process will plump up the fruit.
1/2 c. chopped walnuts

1/2 c. pistachio meat (sold without the shell at Trader Joe's)
2 tsp baking soda
2 1/2 tsp cinnamon
2 tsp nutmeg

2 tsp ginger
1/2 tsp salt
3 c peeled and grated carrots
3 eggs
1/2 cup vegetable oil
1/4 cup applesauce

1. Preheat 350 degrees. Line and grease muffin pan lightly. Make sure the pan gets some spray, too as these are big muffins and you don't want the tops to rip off when you take them out just because they stick to the pan around the muffin liner.

2. Combine fruit, nuts and dry ingredients in a large bowl.

3. In a separate bowl, beat the eggs then stir in carrots and oil. Add to dry ingredients all at once, stirring just until moistened. Then add your applesauce. It will look a little thick, you'll want to add water. Don't. They'll be all right.

4. Bake for 20-25 minutes until tops spring back when touched. Let them cool in the pan for a few minutes, then pop them out to finish cooling on a rack. But do yourself a favor and eat one while it's warm. And then eat another.