2 c. all-purpose flour
1 1/4 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 c. grated carrots
1/2 c. chopped nuts
1/2 c. shredded coconut
1/2 c. raisins
1/2 c. wheat germ
1 apple, peeled, cored and grated
3 eggs
1 c. oil
2 tsp. vanilla

In large bowl, sift flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut, apple.

In another bowl beat eggs with oil and vanilla. Stir liquid mixture into flour mixture until batter is combined.

Spoon batter into well filled buttered or paper lined muffin tins. Bake at 350 degrees for 35 minutes or until springy to touch. Cool in pans 5 minutes before turning on racks to cool. Makes 15-20 muffins.