Carrot Muffins

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 2 teaspoons cinnamon

• ¼ teaspoon salt

• 1 ¼ cups sugar

• ¼ pound carrots

• ½ cup pecans or walnuts

• ½ cup raisins

• ¼ cup sweetened flaked coconut

• 3 large eggs

• 1 cup corn oil

• 2 teaspoons vanilla

• 1 granny Smith apple

Makes ~20 muffins

Preheat oven to 350 F and oil eighteen ½ cup muffin cups.

Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Grate enough carrot to measure 2 cups and chop nuts. Add grated carrots and chopped nuts to flour mixture with raisins and coconut and toss well.

In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely grate. Stir grated apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling then ¾ full, and bake in middle of oven until puffed and tester comes out clean, 15 to 20 minutes.

Cool muffins on rack 5 minutes before turning out onto racks to cool completely.