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, grated
1 Granny Smith apple, shredded
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped walnuts
3 eggs
1 c. vegetable oil
1 tsp. vanilla

Preheat oven to 350 degrees. Grease muffin tins or line with cupcake papers.

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

In a small bowl, beat eggs with the oil and vanilla. Pour mixture into dry ingredients and blend well. Spoon batter into muffin tins 3/4 full. Bake for 25 to 30 minutes. Cool in the muffin tins for 10 minutes before removing. Yield: 2 dozen.