1 1/4 c. sugar
2 1/4 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tbsp. cinnamon
2 c. shredded carrots
1 shredded apple
1/2 c. raisins
1/2 c. coconut
8 oz. drained pineapple
1/2 c. chopped nuts
3 eggs
1 c. vegetable oil
1 tsp. vanilla

Sift first 5 ingredients. Mix with fruits, nuts, and carrots.

Whisk egg, oil, and vanilla. Beat good. Blend well with other ingredients. Place paper liners in cupcake tins. Put 1/4 cup in each liner. Bake at 350 degrees 35 minutes. Test with toothpick for doneness. Freezes well.

Makes 24 muffins. Keep in refrigerator or freeze.