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. grated carrots (4 large)
1 apple, shredded
8 oz. can crushed pineapple, drained
1/2 c. pecans or walnuts
3 eggs
1 c. vegetable oil
1 tsp. vanilla

THE DRY MIX:

Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots and nuts and stir to combine.

THE BATTER:

In a separate bowl, whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients and blend well. Spoon the batter into cupcake tins lined with muffin papers. Fill each cup to the brim.

Bake in a preheated 350°F oven for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool the muffins in the pan for 5 minutes, then turn out and finish cooling on a rack.

Brush tops with melted butter and sprinkle with coarse sanding sugar, if desired.

These muffins need 24 hours for ripening to develop their full flavor. They also freeze extremely well.

Yield: 16 muffins.