Directions

1. Heat the oven to 375°F. Spray the Muffin Pan from your KitchenAid® 5-Piece Bakeware Set with cooking spray.
2. Prep the carrots and kale separately in your KitchenAid® Food Processor. Start by shredding the carrots on high, then process the kale on pulse until finely chopped. Set aside.
3. In a large bowl, whisk the flours, baking soda, cinnamon, baking powder, ginger and nutmeg until combined. In the bowl of your Stand Mixer fitted with the flat beater, beat the butter and brown sugar until smooth and creamy. Add the Greek yogurt, egg and vanilla. Stir until just combined.
4. Add the flour mixture to the butter mixture. Stir until just combined. Stir in the carrots, kale, apricots and raisins until just incorporated.
5. Spoon the batter evenly into the prepared Muffin Pan. Bake 16 to 18 minutes until a toothpick inserted in the center of each muffin comes out clean. Cool 5 minutes, then transfer the muffins to a cooling rack to cool completely.