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

Sift together sugar, flour, cinnamon, baking soda and salt into a large bowl. Add coconut, fruits, carrots, and nuts.

In a separate bowl, whisk eggs with oil and vanilla. Pour this mixture into the bowl with the dry ingredients. Blend well.

Spoon batter into greased muffin tins or use baking papers. Fill each cup about 3/4 full. Bake in preheated 350 degree oven for 35 minutes or until a toothpick inserted into muffins comes out clean.

Cool in the pan for 10 minutes. Turn out onto a rack. Makes 12-16 muffins.

NOTE: The flavor improves if muffins are allowed to ripen for 24 hours. They freeze well.