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

Grease muffin cups or use paper liners. Sift flour, sugar, cinnamon, baking soda, and salt into large bowl. Stir in carrots, apple, coconut, raisins, nuts, and pineapple. In a separate bowl whisk eggs with oil and vanilla. Spoon batter into muffin cups, fill almost to top. Bake 35 minutes at 350 degrees. Cool 10 minute. Turn onto wire rack to finish cooling. Makes 16 muffin cups.