1 1/4 c. sugar
2 1/4 c. flour
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
1/2 c. shredded coconut (omit if desired)
1/2 c. raisins
2 c. grated carrots
1 apple, peeled, cored and shredded
1/2 c. walnuts
3 eggs
1 c. vegetable oil
1 tsp. vanilla
8 oz. crushed pineapple, drained

1. Preheat oven to 350 degrees. Line two 12 cup muffins tins with papers.

2. Sift sugar, flour, cinnamon, baking soda and salt into large bowl. Add coconut, raisins, carrots, apple, pineapple and nuts. Stir to combine.

3. In separate bowl, whisk eggs with oil and vanilla. Pour mixture into bowl with dry ingredients and blend.

4. Spoon batter into prepared tins. Fill each to the brim. Bake for 35 minutes or until toothpick inserted comes out clean. Makes 24. Muffins freeze well.