2 c. flour
2 c. whole wheat flour
2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 c. (5 med.) shredded, peeled apples
1 c. shredded carrots
1 c. coconut
1 c. raisins
1 c. chopped walnuts or pecans
1 1/2 c. oil
1/2 c. milk
4 tsp. vanilla
3 eggs, beaten

Heat oven to 350 degrees. Line with paper baking cups or grease 36 muffin cups. Lightly spoon flour into measuring cup; level off. In 4-quart bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and walnuts; mix well. Add oil, milk, vanilla and eggs; stir just until moistened. Fill lined or greased muffin cups 3/4 full.

Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans 36 muffins.

TIP: To freeze muffins, cool completely. Place in large plastic freezer bags; label and freeze up to 1 month.