• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 1/2 cup crushed pineapple, drained
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
3. Stir in the carrot, raisins, nuts, coconut, pineapple and apple.
4. In a separate bowl, beat together eggs, oil, and vanilla.
5. Stir egg mixture into the carrot/flour mixture, just until moistened.
6. Scoop batter into prepared muffin cups.
7. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

This muffins makes a great breakfast, warm with cream cheese or butter.