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

1. Preheat oven to 350°F.

2. Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, carrots, apple, pineapple and nuts, and stir to combine.

3. In a separate bowl, whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients and blend well.

4. Spoon the batter into cupcake tins lined with muffin papers. Fill each cup to the brim.

5. Bake for 35 minutes, or until a toothpick inserted into the center of a muffin is withdrawn clean.