Carrot Muffins

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/4 cups sugar
2 cups shredded carrots
1/2 cup chopped pecans
1/2 cup raisins
1/4 cup sweetened flaked coconut
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla
1 tart green apple, peeled, cored and shredded

Directions

Preheat oven to 350°F (175°C). Grease eighteen 1/2-cup muffin cups or line with cupcake papers.
In a large bowl combine flour, baking soda, cinnamon, salt and sugar. Add shredded carrots, pecans, raisins and coconut to flour mixture and mix well.  In a bowl whisk together eggs, oil, and vanilla. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined (do not over mix).  Divide batter among muffin cups, filling each about 3/4 full. Bake for about 15 to 20 minutes, or until center of muffin springs back when lightly touched.  Cool muffins in cups on rack 5 minutes before turning out onto racks to cool completely.  Makes 18 muffins.