1 1/4 c. sugar
2 1/4 c. flour
1 tbsp. cinnamon
2 tsps. baking soda
1/2 tsp. salt
1/2 c. shredded coconut
1/2 c. raisins
1 apple, shredded
8 oz. crushed pineapple, drained
2 c. grated carrots (4 lg.)
1/2 c. pecans or walnuts
3 eggs
1 c. vegetable oil
1 tsp. vanilla

Sift together sugar, flour, cinnamon, baking soda and salt into large bowl. Add coconut, fruits, carrots and nuts. in a separate bowl, whisk eggs with oil and vanilla. Pour this mixture into bowl with dry ingredients. Blend well. Spoon batter into greased muffin tins (or use baking papers.) Fill each cup about 3/4 full. Bake in preheated 350 degree oven for 35 minutes or until toothpick inserted into muffins comes out clean. Cool in pan for 10 minutes. Turn out onto rack. Makes 12 to 14. Flavor improves if muffins ripen for 24 hours. They freeze well.