2 c. flour
1 1/4 c. sugar
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 1/2 c. finely shredded carrots
1 1/2 c. peeled and shredded apple (about 1 lg. apple)
3/4 c. coconut
1/2 c. pitted whole dates, snipped (1/2 c. raising may be substituted)
1/2 c. chopped pecans
3 eggs, beaten
1 c. vegetable oil
1/2 tsp. vanilla

Preheat oven to 375 degrees. Grease or line with papers 2 (12 cup) muffin tins. Combine all dry ingredients. In another bowl, combine carrot, apple, coconut, dates and nuts. Stir in beaten eggs, oil and vanilla. Add wet mixture to dry ingredients, stirring until moist. Pour into prepared muffin pans. Bake for 18 to 20 minutes. Remove from pans and cool on wire racks. Makes 24 muffins.