4 c. all-purpose flour
2 1/2 c. sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
4 c. peeled, grated apples
1 c. raisins
1 c. chopped pecans
1 c. shredded coconut
1 c. grated carrot
6 eggs
2 c. vegetable oil
4 tsp. vanilla

In a large bowl, sift together flour, sugar, soda, cinnamon and salt. Stir in apples, raisins, pecans, coconut and carrot; mix well. Beat eggs with oil and vanilla and stir into flour mixture until batter is just combined. Spoon batter into greased or paper-lined muffin tins, filling about 2/3 full.

Bake muffins in a preheated 350 degree oven for 35 minutes or until they are springy to the touch. Let muffins cool in tins on a rack for 5 minutes, then remove muffins form pans; cool completely on rack. Makes about 36 muffins.