2 1/2 c. sugar
4 c. flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 c. raisins, plumped in brandy & drained (see note)
1 c. coconut, shredded
4 c. shredded carrots
2 apples, shredded
1 c. pecans
6 eggs
2 c. vegetable oil
1 tsp. vanilla extract

Sift dry ingredients into large bowl. Lightly dust the raisins with flour (this keeps them from falling to bottom of the muffin). Add the raisins, coconut, carrots, apples and nuts; stir well. Add the eggs, oil and vanilla, stirring only until combined.

Spoon batter into cupcake tins and bake at 375 degrees for 20 minutes. Makes 16-20 muffins, best if served about 24 hours after they are made.

Note: Put raisins in a bowl and cover with brandy or water. Let sit while preparing rest of recipe or overnight. Drain before using and discard liquid.