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1
Position the shelves in the upper and lower thirds of the oven.
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2
Heat the oven to 375F Line the muffin pans with paper or foil cupcake liners.
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3
Chop apples by hand or place the apples in the work bowl of a food processor fitted with a metal blade and pulse 8-10 times, or until the apples are chopped into 1/4 inch pieces.
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4
In a medium bowl, thoroughly whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt.
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5
Set aside.
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6
In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium-high speed until lightened in color, about 2 minutes.
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7
Add the brown sugar 1 to 2 tablespoons at a time, taking about 2 minutes, and beat the mixture for 1 minute longer.
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8
Stop the machine and add the honey and vanilla.
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9
Turn the mixer on to medium speed and mix to combine.
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10
In a small bowl, whisk together the melted butter and oil and pour it into the egg mixture in a steady stream, taking about 1 minute.
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11
Add the apples and blend well.
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12
Reduce the mixer speed to medium-low and add the dry ingredients all at once, blending just until incorporated.
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13
Fold in the raisins and pecans.
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14
Portion the batter into the prepared pans.
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15
Bake for 20 to 25 minutesthe preheated oven, rotating the pans for even browning halfway through.
