4 c. all purpose or unbleached flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
4 c. peeled, grated apples
1 c. raisins
1 c. chopped pecans
1 c. shredded coconut
1 c. grated carrots
6 lg. eggs
2 c. vegetable oil
4 tsp. vanilla

1. Preheat oven to 350 degrees. Grease or paper line 36 muffin cups.

2. Into large bowl, sift flour, sugar, soda, cinnamon and salt. Stir in apples, raisins, pecans, coconut and carrot. Mix well.

3. In blender, food processor or large bowl, combine eggs, oil and vanilla. Add to flour mixture and stir just until blended.

4. Spoon batter into prepared muffin cups, filling 2/3 full, and bake in preheated oven for 35 minutes or until muffins are springy to the touch.

5. Let cool in pans on wire rack for 5 minutes then remove from pans to rack to cool completely. Makes more than 36 muffins.

HINT: This recipe yields 100 miniature muffins, so try them for a large crowd.