CARROT MUFFINS

2 cups flour
2 tsps. baking soda
2 tsps. cinnamon
l/4 tsp. salt
l-l/4 tsp. sugar
l/2 lb. carrots
l/2 cup pecans
l/2 cup raisins
l/2 cup sweetened flaked coconut
3 large eggs
l cup corn oil
2 tsp. vanilla
l Granny Smith apple
Heat oven 350 and oil eighteen l/2 cup muffin cups. In a large bowl sift together flour,
baking soda, cinnamon and salt and whisk in sugar. Coarsely shred enough carrots to
measure 2 cups and chop pecans. Add carrots and pecans to flour mixture with raisins and
coconut and toss well. In bowl whisk together eggs, oil and vanilla. Peel and core apple and coarsely
ahred. Stir appple into egg mixture and add to flour mixture, stirring until batter is just
combined well. Divide batter among muffin cups filling them 3/4 full and bake in middle of oven
until puffed and tester comes out clean, l5 to 20 mins. Cool muffins in cups on rack 5 mins. before
turning out onto racks to cool completely. Muffins keep in airtight container at room temp. 5 days.
Makes l8 muffins. Gourmet May l998