2 1/4 c. flour
2/3 c. sugar
1/2 c. coconut
1/2 c. chopped walnuts
1/2 c. raisins
1 tbsp. baking powder
1 tsp. cinnamon
1 1/2 c. shredded carrots
2/3 c. milk
1/4 c. salad oil
1 tsp. vanilla
1 egg
1 1/2 tsp. salt

Preheat oven to 375 degrees. Grease 6 muffin cups or 6 ounce custard cups. In large bowl, mix flour, sugar, coconut, walnuts, raisins, baking powder, cinnamon, and salt. Stir in carrots. In small bowl beat milk, oil, vanilla, and egg. Stir into flour mixture and spoon batter into muffin cups. Bake for 40-45 minutes until lightly browned. Cool muffins in pan for 5 minutes. Serve warm. Each muffin is 505 calories.