2 1/4 c. flour
1 1/4 c. sugar
1 tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 c. grated carrot
1 apple, shredded
1/2 c. each shredded coconut, raisins, pecans or walnuts
1 (8 oz.) can crushed pineapple, drained
3 eggs
1 c. vegetable oil
1 tsp. pure vanilla extract

Heat oven to 350 degrees. Grease muffin cups or use paper liners. Sift the flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir in the carrots, apple, coconut, raisins, nuts and pineapple. In a separate bowl whisk the eggs together with the oil nd vanilla. Pour the mixture into the bowl with the dry ingredients; blend well.

Spoon batter into muffin cups, filling almost to the top. Bake until a wooden pick inserted in the center comes out clean about 35 minutes. Cool muffins in the pan for 10 minutes, then turn out onto a wire rack to finish cooling. They are best when allowed to ripen for 24 hours before serving. They freeze well.