Preheat oven to 350F. Line a muffin pan with paper liners or grease generously with nonstick cooking spray. (I prefer to grease the pan rather than use the papers, which they can tend to stick to).

In a large bowl, whisk together egg, sugars, vegetable oil, sour cream, vanilla and spices to combine.

Gently stir in flour, baking soda, baking powder and salt, just until combined. Do not overmix.

Gently fold in the carrots, apples and raisins.

Spoon batter evenly into muffin cups. An ice cream scoop works great for this.

Bake for 25-35 minutes or until the tops is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow muffins to cool in pan for about 15 minutes before turning out on a wire rack to cool completely. Store in an airtight container for up to one week, or in the freezer for us to 6 months.