1 carrot, peeled and grated
1 apple, peeled and grated
1/2 cup vegetable oil
1/4 cup brown sugar
3 eggs
2 tsp. vanilla and/or almond extract
1/2 cup golden raisins
1/2 cup shredded coconut
1 cup flour
1/2 cup old-fashioned rolled oats
1/4 cup wheat germ
1/2 cup chopped walnuts
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. nutmeg

Preheat oven to 375°F degrees.

Shred the carrot and apple with grater or with a shredding disc of a food processor. Set aside.

With an electric mixer, beat together the oil, eggs, sugar, vanilla and/or almond extracts until well blended. You can use 1 teaspoon of either almond or vanilla, or to equal 2 teaspoons, 1 of each.

Add grated carrot and apple and all the remaining ingredients. Mix on medium speed until all ingredients are blended. Do not over mix. Divide the batter into greased muffin tins filling them to the top of each cup. Bake in a preheated oven until cake tester inserted into center comes out clean, about 20 minutes.

Makes 12 muffins.