2 c. all-purpose or unbleached flour
2 c. whole wheat flour
2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 c. (5 med.), shredded, peeled apples
1 c. shredded carrots
1 c. coconut
1 c. raisins
1 c. chopped pecans
1 1/2 c. oil
1/2 c. milk
4 tsp. vanilla
3 eggs, beaten

Heat oven to 350 degrees F. Line with paper baking cups or grease 36 muffin cups.

Lightly spoon flour into measuring cup; level off. In large bowl combine both flours, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and pecans; mix well. Add oil, milk, vanilla and eggs; stir just until moist. Fill cup 3/4 full. Bake at 350 degrees F. for 20 to 25 minutes. Remove immediately from pans. Makes 36 muffins. Freezes up to 1 month.