Into a large bowl sift together:

4 c. white whole wheat flour
2 1/2 c. sugar
4 tsp. each baking soda and cinnamon
1 tsp. salt

Stir in:

1 c. raisins
1 c. chopped pecans
1 c. sweetened shredded coconut
2 apples, peeled, cored and grated
6 large eggs
2 c. vegetable oil
4 tsp. vanilla

In a bowl beat 6 large eggs with 2 cups vegetable oil and 4 tsp. vanilla and stir the mixture into the flour mixture until the batter is just combined. Spoon the batter into well buttered 1/3 cup muffin tins, filling them to the top, and bake the muffins in a preheated moderate oven (350°F) for 35 minutes, or until they are springy to the touch.

Let the muffins cool in the tins on a rack for 5 minutes, turn them out onto rack and let them cool completely.

Makes about 30 muffins.